Winter Ratatouille Pasta
Winter Ratatouille Pasta

Ingredients

Method

  • 200g sweet potatoes, cut into wedges
  • 200g parsnips, cut into chunks
  • 200g carrots, cut into chunks
  • 100g red onion, quartered
  • 4 cloves of garlic
  • 2 tbsp olive oil
  • 75ml runny honey
  • 2 sprigs of rosemary
  • Salt and pepper
  • 500g pack of pasta
  • 800ml passata
  • Preheat the oven to 200C. Place all of the veggies and garlic on an oven tray, and drizzle with honey and oil. Add the rosemary, season well, and cook in the oven for 20 mins. Meanwhile, cook the pasta al dente in salted boiling water.
  • Remove the vegetables from the oven and squeeze the roasted garlic cloves, scattering the cooked flesh over the veggies. Tip the lot into a saucepan, add the passata, and simmer for a couple of minutes to combine. Serve on top of the pasta, and garnish with a little more rosemary.
30 mins
4 serving
This recipe pairs perfectly with the Clos Cibonne 'Tentations' Grenache Blend 2017 from Provence, France.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box