Roasted Vegetable & Chorizo Pasta ⠀⠀⠀⠀⠀⠀⠀⠀⠀



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We all need a few simple cheap meals up our sleeve. Here is a budget friendly delicious meal that I made with store cupboard ingredients and the vegetables I had left in my fridge. Since the @ryvita event I attended last week in London and having signed up to the #30in30 challenge, it’s really made me think about how much fibre I eat. The @guthealthdoctor really stressed the importance that diversity was key, that we should try and include an array of different fibres into our body. This pasta dish adds quite a few different types and will help you on your way to reaching 30g fibre per day.

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Serves 4

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INGREDIENTS

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150g cooking chorizo - sliced

2 aubergine - chopped into chunks

3 peppers - chopped into chunks

1 red onion - sliced into small wedges

3 cloves crushed garlic

1 chilli - sliced

1/2 teaspoons hot smoked paprika or 1 teaspoon of sweet smoked paprika

1 tablespoon balsamic vinegar

10 smokey tomatoes from @belazu or sun blushed tomatoes

2 handfuls basil

Olive oil

200g dried pasta

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METHOD

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Preheat the oven to 210 degrees.

Add the vegetables, onions, garlic, chilli chorizo and paprika to a large roasting tray. Drizzle generously with olive oil and the balsamic vinegar. Season and roast for 25-30 minutes.

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Bring a large pan of salted water to the boil, cook the pasta according to pack instructions. Drain and add to the the roasted Vegetable tray. Stir thoroughly sprinkle in the basil and serve immediately.

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