Italian food always goes down well in my household. Roasted vegetables in a rich ragu, swirled through bucatini and sprinkled with fresh flat-leaf parsley. This is a delicious dish and comes at just under 500 calories.
Roasted Vegetable Bucatini
Calories: 450 Carbs: 86g Fat: 5.3g Protein: 17g
- 500g Bucatini
- 2 Tins Chopped Tomatoes
- 1 Tbsp Olive Oil
- 100g Carrot
- 100g Butternut Squash
- 100g Courgette
- 2 Peppers
- 100 g Shallots
- 6 Cloves of Garlic (you can use less, I like a lot)
- 1 Tbsp Maple Syrup
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Italian Herbs
- Small Bunch Fresh Parsley
- Pre-heat your oven to 200c.
- Chop carrots, squash, peppers and courgettes into small chunks. Line a roasting tray and place the vegetables onto the tray.
- In a small ramekin combine 1/2 tbsp olive oil and balsamic vinegar and pour the mixture over the vegetables. Use your hands to coat the vegetables evenly.
- Place the vegetables in the oven and roast for 30-35 minutes.
- Once the vegetables are almost ready, finely dice the shallots and garlic.
- Take a large pan and drizzle 1/2 tbsp of olive oil, leave to heat slightly before adding the shallots, garlic and Italian herbs, lightly fry for 1 minute.
- Next, add in the roasted vegetables along with a splash of water, continue to fry off for another minute.
- Pour two tins of chopped tomatoes into the pot of vegetables along with maple syrup, the maple syrup balanced the acidity of the tomatoes. Let the ragu simmer for 10-15 minutes.
- Whilst the ragu is simmering we are going to cook the pasta according to your instructions. Once the pasta is cooked drain the pasta but reserve 100ml of pasta water and feed this into the ragu to loosen the sauce, it also gives it a more silky texture.
- When both components are ready swirl the ragu through the bucatini and sprinkle with freshly chopped parsley to serve.