R-Creamy Roasted Vegetable Pasta
A vibrant, creamy pasta dish packed with flavour from roasted vegetables and boosted with protein thanks to cottage cheese. This nutritious and satisfying meal is incredibly easy to prepare, making it an irresistible weeknight favourite.
Ingredients
- Wwholemeal pasta150 g
cherry tomatoes150 g
onion1 whole
red pepper1 whole
garlic cloves2 clove
cottage cheese30 g
extra virgin olive oil1 tbsp
salt1 pinch
black pepper1 pinch
Instructions
Chef's Tips
If you don't have an air fryer, roasting the vegetables in a conventional oven at 180°C for 20-25 minutes will achieve a similar result.
For an extra depth of flavour, add a teaspoon of dried oregano or basil to the vegetables before roasting.
The reserved pasta water is key to achieving a creamy, emulsified sauce; the starch helps bind the sauce to the pasta.
Prepare and Roast Vegetables
Preheat your air fryer or oven to 180°C. Halve the cherry tomatoes, roughly chop the onion and red pepper, and peel the garlic cloves. Place all the prepared vegetables into a roasting dish or air fryer basket. Drizzle with extra virgin olive oil and season generously with salt and black pepper. Roast for 15 minutes until softened and slightly charred.
Cook the Pasta
While the vegetables are roasting, cook the wholemeal pasta according to the package instructions. Before draining, reserve approximately 50ml of the pasta cooking water. Drain the pasta and set aside.
Make the Creamy Sauce
Transfer the roasted vegetables into a blender or food processor. Add the cottage cheese and a pinch of black pepper. Pour in a small amount of the reserved pasta cooking water (start with 30ml) and blend until the mixture is completely smooth and creamy. Add more pasta water if needed to reach your desired consistency.
Combine and Serve
Return the cooked pasta to the pan. Pour the creamy roasted vegetable sauce over the pasta and mix thoroughly until every strand is coated. Serve immediately, optionally garnished with extra cherry tomatoes or herbs.
