I took inspiration from the halloumi and mediterranean veg traybake already on Felly Bull to make this roast mediterranean vegetable mafalde recipe.
The vegetables end up beautifully roasted and full of flavour, with a slight warmth from the cumin and chilli flakes. Combined with the ribbons of pasta, it's a lovely summery vegetarian dish.
Tips
- Mafalde is a flat and wide, ribbon-shaped pasta that I buy from Amazon. Tagliatelle can be used as an alternative.
- This roast mediterranean vegetable mafalde recipe is easily adapted if you're cooking for less or more people.
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How to make this Roast Mediterranean Vegetable Mafalde
Ingredients
- 2 courgettes, quartered lengthways, deseed then cut into chunks
- 2 peppers (any colours), deseeded and cut into chunks
- 1 red onion, cut into slim wedges
- 3 large cloves garlic, skins left on
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 300g cherry tomatoes
- 1 tbsp fresh oregano, leaves only or 1 tsp dried oregano
- 0.25 tsp cumin seeds
- 0.5 tsp dried chilli flakes
- 300g mafalde pasta (see Tips)
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, peppers, onion and garlic with the olive oil, balsamic vinegar, salt and pepper in a large roasting tin or shallow baking dish. Roast for 10 minutes.
- Stir in the cherry tomatoes and oregano. Sprinkle over the cumin seeds and chilli flakes. Roast for another 20 minutes until the tomatoes start to burst and release juice. After 5 minutes, cook the pasta in boiling salted water according to the packet instructions, then drain in a colander.
- Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Toss the cooked mafalde through the roasted vegetables and serve.
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Roast Mediterranean Vegetable Mafalde
Equipment
Ingredients
- 2 courgettes quartered lengthways, deseed then cut into chunks
- 2 peppers (any colours) deseeded and cut into chunks
- 1 red onion cut into slim wedges
- 3 large cloves garlic skins left on
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 300 g (10.6 oz) cherry tomatoes
- 1 tbsp fresh oregano leaves only or 1 tsp dried oregano
- 0.25 tsp cumin seeds
- 0.5 tsp dried chilli flakes
- 300 g (10.6 oz) mafalde pasta (see Notes)
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, peppers, onion and garlic with the olive oil, balsamic vinegar, salt and pepper in a large roasting tin or shallow baking dish. Roast for 10 minutes.
- Stir in the cherry tomatoes and oregano. Sprinkle over the cumin seeds and chilli flakes. Roast for another 20 minutes until the tomatoes start to burst and release juice. After 5 minutes, cook the pasta in boiling salted water according to the packet instructions, then drain in a colander.
- Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Toss the cooked mafalde through the roasted vegetables and serve.
Notes
- Mafalde is a flat and wide, ribbon-shaped pasta that I buy from Amazon. Tagliatelle can be used as an alternative.
- This roast mediterranean vegetable mafalde recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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