Food and Drink
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Roast Vegetable Spaghetti

Our friend Jessica Beautician has created the perfect back to school evening meal! Jessica’s roast vegetable spaghetti looks lovely on one of our Halo Coupe Dinner Plates; read her recipe below!



This fool-proof spaghetti throws out flavours of roasted aubergine, fresh and sun-dried tomato, red pepper and a whole lot of garlic, it’s brought to life with a good squeeze of zesty lemon and torn basil, and is topped off with the buttery texture of toasted pine nuts. You can get all kinds of creative with this one, toss in some mushrooms, courgette or artichoke to switch things up a bit, it works great for a penne dish too – as you can see, I like to pile it high, and I’ll always go back for seconds if any (or just polish off what’s left on my boyfriend’s plate)…
Prep Time: 15 minutes | Cook Time: 50 minutes | Serves: 2

1 aubergine
3 tomatoes
2 red peppers
1 red onion
3 cloves garlic, whole
2 tbsp olive oil
1 tsp dried herbs
1 tbsp fresh oregano
1/2 tsp chilli flakes
Salt & pepper
2 large handfuls spinach
Juice 1/2 lemon
A few torn basil leaves
A small handful pine nuts, toasted
Spaghetti (enough for 2 people)
Pre-heat the oven to 180 degrees celsius. Roughly chop the aubergine, tomatoes, peppers and onion, then add them to a large roasting dish, add in the whole garlic cloves, drizzle on the olive oil and sprinkle on the dried herbs. Toss everything well then place it in the oven for 35 minutes. In the meantime, cook the spaghetti in salted, boiling water and drain it off then set aside. In the same pan, add in the spinach and leave it to wilt down, then remove the roasted vegetables from the oven and transfer it over to a food blender. Add in the sun-dried tomatoes, nutritional yeast, chilli flakes and season it with salt and black pepper, then pulse it until it forms a chunky-sauce, but not so much so that it turns into soup. Add the pasta sauce straight to the pan with the wilted spinach, stir and warm it gently for a few minutes before adding the cooked spaghetti back in. Turn the pasta through the sauce and spinach, then squeeze in the juice of half a lemon. Turn again, then serve immediately and garnish with the toasted pine nuts and fresh basil leaves.

The pasta sauce can double-batched, simply add in twice the amount of each ingredient. Freeze it in a container and use within 2 weeks for maximum freshness – simply defrost, warm it up and add it to your cooked pasta.


Read Jessicia’s recipe on her blog

Instagram: @Jessbeautician

Twitter: @Jessbeautician

YouTube: Jessica Beautician

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