Whether you're trying to impress flatmates, use up sad-looking veg, or just cook something that isn't pesto pasta for once, this roasted Mediterranean veg pasta is here for you. It's creamy, hearty, packed with flavour. Best of all, it makes enough to feed you and a few others (or just you for three days).
Ingredients:
- 1 red pepper
- 1 white onion
- 1 courgette
- 1 aubergine
- A generous handful of cherry tomatoes
- As many garlic cloves as you can reasonably get away with
- Tomato paste
- A tub of cream (any kind, but double cream = maximum richness)
- 1 chicken or vegetable stock cube
- Olive oil
- Salt & pepper
- Optional: Chicken thigh (skinless, boneless, diced)
- Pasta of your choice (but let’s be honest, it should be rigatoni)
Method:
- Prep and roast your veg:
Chop the courgette and aubergine into chunks. Toss them with olive oil, salt, and pepper, then roast in a hot oven (around 170°C) for 20-25 minutes until soft and starting to catch on the edges.
- Toast the tomato paste:
While the veg roasts, heat a little oil in a frying pan and toast your tomato paste for a minute or two until it darkens slightly and smells amazing. Scrape it into a bowl and set aside, this builds depth of flavour and is 100% worth the extra dish.
- Build the base:
Dice the onion and sauté in a pan with oil over medium heat until translucent. Add your (copious) garlic and cook for another 2-3 minutes until fragrant, not burnt. Stir in your chopped red pepper and cook for 5 minutes to soften.
- Optional protein moment:
If you’re adding chicken, now’s the time. Toss in the diced thigh and cook until golden and cooked through. It adds richness, but isn’t strictly necessary.
- Bring it all together:
Return the toasted tomato paste to the pan and mix it in well. Pour in a generous splash of cream, crumble in the stock cube (no water needed), and stir until you’ve got a glossy, deep-orange sauce.
- Final touches:
Add your roasted courgette, aubergine, and fresh tomatoes. Let everything simmer gently for 20-30 minutes, stirring occasionally. The tomatoes will burst, the sauce will thicken, and your kitchen will smell like a Mediterranean café.
- Cook your pasta:
Boil your rigatoni (or whatever shape you've committed to) in salted water until al dente. Drain, but save a splash of the pasta water - it helps bring the sauce and pasta together.
- Assemble and serve:
Toss your pasta into the sauce, add a little pasta water if it needs loosening up, and season to taste. Serve hot, preferably with a bit of grated cheese.
Student Tips:
- Batch cook it - it gets better the next day.
- No aubergine? Just double the courgette.
- Vegan? Skip the cream and chicken; add a splash of oat cream and maybe some chickpeas instead.
Cooking at uni doesn’t have to be boring, or bankrupt you. This one’s easy, adaptable, and makes you feel like you actually know your way around a pan. And yes, it's always rigatoni.
You can read more of the Quick Meal series by searching Quick Meals on The Courier Online.
