Roasted Vegetables Pasta

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My relationship with baking is similar to meeting a good old friend after a long break. I have childhood memoriesof mom's baked goodies. She would bake buns, cookies and cakes. I stillremember mom's lemon cake aroma gradually enveloping the whole house. We wouldjust wait outside the oven to grab and eat.
Few years later, I started baking andbecame an avid baker of eggless cakes. But when we started moving, we neverwanted to incur additional expense to buy an oven. However here I got aninbuilt oven in the kitchen. Its only been 3 months since I started baking, butI already feel like I cannot cook without an oven.

Oven has helped me to transform allthe deep fried cooking into roasting. We are used to deep frying vegetables andmaking a curry with it. Deep fried vegetables has an absolutely differenttanginess. But for health reasons we have stopped deep frying. I have startedto cook a lot with roasted vegetables, but using similar ingredients and the curries taste the same. Most importantly it is guilt free and oil free!
In addition to curries I'm alsoroasting vegetables to make pasta and salads. This recipe is a result of it. Imade a sauce with olive oil, mustard sauce, jalapeno sauce and honey. Tossedthe vegetables with sauce and roasted it. The sauce slowly infuses mild sweet and sour taste to roasted vegetables. Roasted vegetables and pastaare a match made in heaven. Yes I promise this meal is absolutely delicious. 
Print recipe hereIngredientsServes 3
Tomake the sauce for marinating vegetables2 tbsp olive oil2 tbsp mustard sauce2 tbsp honey2 tbsp tobacco Jalapeno sauce
Tomake pasta sauce2 tbsp olive oil2 tbsp chili flakes (optional, reducethe amount depending on spice tolerance)2 cloves of garlic finely chopped4 tbsp pasta sauceSalt to taste
1 of each red, green and yellow bellpepper, thinly sliced1 medium zuchini, cut into 1cm thickcubes or thinly sliced1 small eggplant, cut into 1 cm thickcubes100g Fusilli Pasta (use the desiredtype)
Handful of grated cheese and thinly sliced basil leavesHandful of pine nuts
Method
Mix all the ingredients to make thesauce. (You can be creative and use preferred sauce to make thissauce) Toss the sauce with all the vegetables till they are nicely coated.Pre-heat oven at 250 celsius. Use a baking tray, place parchment paper andspread the vegetables evenly. Dry roast for 15-20 minutes.
Separately in a wide non-stick wok,heat oil sauté, garlic till aromatic, add chili flakes followed by pasta sauce.Close the lid for a quick boil. Turn off heat and set aside. Add salt to taste.
Boil water in a sauce pan, add salt,when water starts to boil add pasta cook al dente.Drain water using a colander, addpasta to the wok, on top add roasted vegetables, toss them well.
Now it's ready to serve, But I did anadditional step which took this meal to an another level of bliss.
I transferred the pasta into thebaking tray, sprinkled thinly sliced basil leaves and cheese, roasted in ovenat 250 celsius for 5 minutes. It looked absolutely stunning and tasteddelicious. Just sprinkle handful of pine nuts and serve. Click link to see the after bake pasta photo Iposted in Ami's Vegetarian facebook page.


I also invite you to take a virtual tour of Middle Eastern markets in Dubai. (click link to see more)