PINK PASTA!

Ingredients

  • 1 red capsicum

  • 1 zuchini

  • 4 beetroot

  • 6 tomatoes (or 400g tin of tomatoes) 3 Garlic cloves

  • 1 brown Onion

  • 1 teaspoon italian herbs (dried) 1⁄2 cup Ricotta

  • Pasta (any type)

  • Salt and pepper to taste

Method

  1. 1. Cook pasta and set aside

  2. Preheat oven to 200 degrees Celsius

  3. Cut vegetables into chunks
    (expect leave garlic cloves whole)

  4. Lay all vegetables including onion and garlic on oven tray

  5. Sprinkle with Italian herbs, salt and pepper to taste.

  6. Drizzle with good amount of extra virgin olive oil

  7. Roast in oven for 20-30 minutes until soft

  8. Remove from oven and allow to cook for 20 minutes on the bench.

  9. Blend all vegetables in food processor until a smooth paste.

  10. Add to fry pan and heat on moderate heat, mixing in smooth ricotta cheese. 11. Mix together

  11. well until a pink smooth consistency.

  12. Add pasta and serve!

Lunch/DinnerJommel Monjardin