Roasted vegetable and salami pasta

It's quick, it's easy and most of the ingredients are already in your store cupboard.
recipe, pasta, vegetables
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Recipe from: 23 july 2015
Preparation time: 15 min
Cooking time: 30 min


  • 1
    onion, halved and sliced
  • 1
    brinjal, sliced, salted and rinsed
  • 1
    red and 1 yellow pepper, halved and seeded
  • olive oil
  • 400
  • 50
    rocket pesto (or use basil or sundried tomato pesto)
  • 125
    salami, chopped
  • Parmesan and fresh rocket, to serve
Servings: Change Serving


Preheat oven to 200°C.

Put the vegetables on a baking tray. Drizzle with olive oil. Roast in a preheated oven for 30 minutes or until the vegetables are tender. Turn once during cooking.

Remove from the oven. Put the peppers into a bowl, cover with clingwrap and leave to steam for a few minutes, then peel the skins off the peppers. Cut the peppers into smaller pieces.

Cook the pasta until al dente. Drain and stir in the pesto. Add the vegetables and the salami. Serve sprinkled with Parmesan and garnished with rocket.

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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