One-Pan Rustic Veg & Feta Pasta

Serve 5-6 

Ingredients  

• 2-3 tablespoons extra virgin olive oil 

• 600 grams / 4 heaped cups chopped hard vegetables (beetroot, pumpkin, carrot, kumara etc), cut into rustic wedges (roughly the same size so they cook evenly)

• 200 grams / 2 heaped cups chopped aubergine or zucchini (red capsicum is nice added here too) 

• 1 large red onion skinned, sliced in half then into 8 wedges  

• 800 grams small fresh tomatoes, cut in half 

• 1 large sprig of fresh rosemary 

• 1 teaspoon cumin seeds 

• 1 teaspoon smoked paprika (sweet paprika will do if you don’t have smoked) 

• 2-3 cloves garlic, finely chopped 

• 1 cup spinach OR beetroot leaves 

• Handful of fresh basil 

• 200 grams feta 

• 250 grams penne pasta 

Method 

1. Preheat oven to 200.C

2. Put the oil, vegetables, onion and tomatoes into a large oven roasting tray – you want to use one of those metal ones, as you will be putting it directly onto an element later in the recipe. Sprinkle over the fresh rosemary, cumin seeds and paprika adding a decent pinch of salt and a good grind of black pepper. Gently mix using your fingertips until all the vegetables are coated in oil and seasoning. Spread into a single layer and place into the oven.

3. After 25 minutes, flip the vegetables. Place the block of feta on the tray too, clearing a space in the middle so it fits in. Top the cheese with an extra splash of olive oil and a grind of pepper. Sprinkle the garlic over the feta and vegetables and return the tray to the oven for another 30 – 40 minutes (you may need to turn them again), until the vegetables are beginning to caramelise and the feta is sizzling and browning on the bottom.

4. When the vegetables are at the final stages of roasting, put a large pot of salted water on to boil and cook the pasta per the directions on the packet until al dente. Save a cup of pasta water before draining the pasta in a colander.

5. Remove the roasting tray from the oven and place it on an element on the stove. Remove the feta and set it aside, then turn the element on to medium heat. Add ¼ cup or so of pasta water and glaze the pan, scraping the bottom and mixing the roasting juices into the water to create a bit of a sauce. Try not to mush the roast vegetables up as you do this.

6. Add the pasta, leafy greens, fresh basil, and remaining pasta water. Continue to cook for a further minute or so, mixing well so all the pasta is coated in sauce and the greens are wilted.

7. Turn off the heat and sprinkle over the feta, gently stirring it through. If you are feeling fancy you can transfer the pasta to a serving dish, but if you want to save on dishes just top with a good glug of olive oil and freshly ground black pepper and serve up from the oven tray. I don’t tend to add salt as the feta is salty enough, but feel free to season to your liking if need be.