Mediterranean Roasted Vegetable and Tzatziki Pasta
by Felicity Barnum-Bobb on Friday, 17 August 2012
A pot of tzatziki – yoghurt, cucumber and mint dip – makes a lovely light dressing for pasta and roasted vegetables
- 380g pack Mediterranean roasting vegetables
- 12 cherry tomatoes
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 200g (7oz) penne or other pasta shapes
- 211g pot tzatziki
- 2tbsp white wine vinegar
- 2tbsp chopped parsley
Heat the oven to 220C, 200C fan, 425F, Gas 7. Tip the roasting vegetables into a roasting tin. Add the cherry tomatoes, garlic and olive oil. Season and turn the vegetables to coat in the oil. Roast in the oven for 25-30 mins until tender and starting to char at the edges.
Meanwhile, cook the pasta in boiling salted water for 10 mins until just tender. Drain. Mix together the tzatziki, white wine vinegar and parsley and mix with the warm pasta. Serve the roasted vegetables spooned over the pasta.