Roasted vegetables in a spicy, creamy sauce. Substitute any vegetables you have – it’s a great way to use stuff up!
125g cherry tomatoes, halved
200g mushrooms, halved or quartered if large
2 bell peppers, roughly chopped
Salt and pepper
250g any short pasta
2 cloves garlic, minced
1 tsp dried oregano leaves
1/4 tsp chili flakes, or less
1/4 cup dry white wine
1/3 cup grated parmesan, plus more for serving
2 tbsp cream cheese, such as Philadelphia
Small bunch parsley, chopped
Preheat your oven to 425F / 220C / 200C Fan.
Add the chopped vegetables to a large baking dish. Drizzle lightly with olive oil and season with salt and pepper. Bake for 35 – 40 minutes, stirring halfway, until soft and slightly charred. Remove from the oven and set aside.
To a cold frying pan, add the garlic, oregano, chilli flakes, a small pinch of salt and a drizzle of olive oil. Turn on the heat to medium and cook for a couple of minutes until the garlic sizzles. Add the wine and cook to reduce the liquid by about half. Add the juice of half a lemon and turn the heat down to low. Add the cream cheese and parmesan, stirring to combine. Finally, add the roasted vegetables and give everything a good stir.
Meanwhile, boil the pasta in a large pot of salted water. When the pasta is almost cooked, add 1/3 cup of the pasta water to the sauce, and reserve another 1/3 cup of the water.
Drain the pasta then immediately add it to the sauce. Add a splash of the reserved pasta water and stir the pasta to mix everything together really well. Add most of the parsley and give everything a final stir, with another splash of water if it needs it. Spoon generously into bowls with some extra parmesan and parsley on top. Serve immediately.