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
Roasted Mediterranean vegetables are a sweet and healthy topping for pasta. Most supermarkets sell big bags of frozen Mediterranean vegetables which are great to keep in the freezer for when you need a quick, nutritious meal. Tzatziki may seem like an unusual addition to pasta, but it really complements the charred Mediterranean vegetables and acts as a creamy sauce forthe penne. A refreshing blend of yogurt, mint, and cucumber, Tzatziki is really easy to make at home. This recipe is great for a quick midweek meal packed full of rich Mediterranean flavours. While the vegetables are roasting in the oil and garlic, you can prepare the tzatziki mix and boil the pasta, so that it will all come together really quickly when the vegetables have cooked. This isa healthy option for a summer’s evening and the cooling minty yogurt means youwon’t need to top it with cheese. The leftovers also taste great as a fillingpasta salad.
- Heatthe oven to 220C, 200C fan, 425F, Gas 7. Tip the roasting vegetables into aroasting tin. Add the cherry tomatoes, garlic and olive oil. Season and turnthe vegetables to coat in the oil. Roast in the oven for 25-30 mins untiltender 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 warmpasta. Serve the roasted vegetables spooned over the pasta.
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