Roasted Sweet Potato, Tomato And Zucchini Pasta - cooking recipe

Ingredients

2 None sweet potatoes, peeled, cut into small chunks
5 oz cherry tomatoes, halved
2 None zucchini, cut into small chunks
2 cloves garlic, not peeled
None None Olive oil cooking spray
13 oz fettuccine (or other pasta of choice)
1/2 cup white wine
1/2 cup tomato puree
1 tbsp toasted pine nuts
None None Basil leaves, to serve
None None Parmesan, grated, to serve

Preparation

Preheat the oven to 350\u00b0F. Combine the vegetables and garlic in a baking dish. Spray with the oil and season to taste. Bake for 20-25 mins until golden and tender. Remove and discard skin from garlic and finely chop the cloves.
Meanwhile, cook pasta in large pan of boiling water according to package instructions. Drain well. Return to pan.
Heat the wine in a pan. Simmer for 2 mins until reduced by half. Blend in the tomato puree, stirring for 4-5 mins until heated through, and season to taste. Toss the pasta with the sauce, vegetables and garlic. Serve topped with pine nuts, basil and Parmesan.