Roasted Vegetable and Whole Wheat Pasta with Burrata
1 aubergine chopped
1 courgette chopped
1 large red onion chopped
1tbsp chilis in oil
1tsp chopped garlic
1tsp dried mixed herbs
6 cherry tomatoes, halved
8oz dried whole wheat penne pasta or similar
Oven at 170c
Toss the aubergine and courgette in a tsp of salt and set aside in a colander for a few minutes, drain any water which results.
Combine the chili, garlic, mixed herbs and oil in a bowl, then add the red onion, courgette and aubergine and toss well.
Roast for about 15 minutes, tossing occasionally. After 10 mins, add the tomatoes.
Meanwhile, cook the penne according to packet instructions, drain almost completely, add to a bowl with a little (2tbsp) of the pasta water, add in the cooked veg and combine well, Season to taste. Break up the Burrata and add to the bowl and stir gently. Spoon onto a serving plate, drizzle over a little extra virgin olive oil and serve.