Fuss free dinners got my heart and this is definitely one of them! I absolutely love using roasted tomatoes as a pasta sauce as they get all juicy and flavoursome, perfect when stirred through some pasta! For this recipe I have used some vegan sausages but if you are not a fan you can leave them and the pasta will still be delicious!
Serves 2-3 people
Around 400gr of cherry tomatoes
4 garlic cloves – peeled and sliced
2 courgette – sliced
2-3 tbsp of olive oil
A generous bunch of fresh basil leaves
A bunch of fresh oregano
Optional: 3-4 vegan chorizo style sausages – I like Linda McCartneys or Sainsbury’s own brand
About 300gr of pasta of your choice- for this recipe I particularly love using tortiglioni but penne or fusilli will work too
Preheat the oven to 200 degrees Celsius. Toss the tomatoes, courgette slices garlic and 2 tbsps oil in a roasting tin with a generous pinch of salt. If you using add in the sausages as well.Put the roasting tin in the oven for 15 minutes making sure to give a toss halfway
In a separate pan of boiling water, simmer the pasta until cooked then drain, reserving a cup of pasta water. Remove the tray from the oven. Cut the sausages into large chunks and put them back into the tray. Tip the pasta in the tray together with the reserved water. Add in the basil and oregano leaves. Give everything a good mix so the pasta is all coated in the tomatoes. Add salt and pepper if needed. Serve scattered with some extra basil leaves. Enjoy!