Roasted vegetable pasta

Reinvent leftover roast vegetables by using them to add flavour and nutrients to a basic tomato pasta. Make this a quick weeknight meal by using tinned tomatoes instead of making your own tomato sauce.
Minutes preparation and cooking
Degree of difficulty

Roasted vegetable pasta


1kg Roma tomatoes (or 2 tins of crushed tomatoes)
2 cups roasted vegetables, diced (such as capsicum, eggplant, pumpkin, zucchini)
1tbs olive oil
2 medium brown onion, finely chopped
2 cloves of garlic, crushed
1 tsp sugar
½ cup water
2 tbs tomato paste
½ cup fresh basil
½ cup olives
400g spaghetti (or pasta of your choice)


  1. To make the homemade tomato sauce, use a sharp knife and cut a small cross at the bottom of each tomato. Place into a large heatproof bowl and cover with boiling water. Leave covered for 2 minutes or until skins begin to peel off. Drain immediately and peel skin. Finely chop the tomatoes.
  2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2–3 minutes.
  3. Add tomatoes, sugar, water, tomato paste and basil and bring to the boil. Simmer for 35 minutes, stirring occasionally.
  4. Add the diced roast vegetables and olives and simmer for a further 15 minutes, stirring occasionally, until any extra water has evaporated. Serve over cooked pasta and top with parmesan cheese.

Tip: For a 20-minute version, cook the onion and garlic and then add a tin of diced tomatoes, the roast vegetables, olives and the other ingredients to the pan. Bring to the boil and then simmer for 15 mins, or until vegetables and olives are heated through.

Leftovers: The homemade tomato sauce can be preserved in clean, sterilised jars for future use.

Variation: Add diced bacon, mushrooms or some finely chopped chilli if you have some to use up.


3 great ways to reinvent leftover roast veg

Watch the video