Pasta with roasted vegetable sauce

We have a tip for you for a light version of pasta with Deortegas Organic Extra Virgin olive oil, so that you get your intake of monounsaturated fatty acids.

Method:

• First clean the vegetables and cut the courgette and aubergine into small pieces.
• Put the whole bunch of cherry tomatoes, the peeled garlic cut in half and the chopped aubergine and courgette into a smaller roasting tin.
• Drizzle everything with olive oil, salt it, season it, add chilli and spray it with balsamic vinegar (you can replace this with ordinary balsamic vinegar).
• Bake in an oven preheated to 175 °C for about 30 minutes. Meanwhile heat the water for the pasta, which you prepare according to the instructions.
• Put the roasted vegetables into a blender (set about half of the aubergine and courgette aside). Blend the remaining vegetables into a smooth cream together with the sun-dried tomatoes.
• Put this vegetable sauce into a pan, add 3-4 tablespoons of the pasta water (so that the sauce is creamier), warm it through and put the al dente pasta into the pan straight from the pot in which it was cooked.
• Mix everything together so that the flavours connect. Add the capers and the remaining vegetables (aubergine and courgette).
• Serve on a plate and decorate with cress.