This is a simple, fragrant and hearty dish.
Handful of mushrooms
3 fat garlic cloves
Large tub of tomato passata or a tin of tomatoes
Dash of balsamic
Parmesan or vegan alternative
Roughly chop your vegetables into chunks and toss in the olive oil, herbs, 2 of the garlic cloves, and a dash of balsamic vinegar and a generous sprinkle of smoked paprika mixed in. Roast in a hot oven until the veggies look slightly caramelised.
While the veggies roast, make a basic tomato sauce: olive oil heated with the two remaining garlic cloves in a sauce pan, season well, add in tomato puree and your chosen tomatoes (tinned or passata), simmer with some mixed herbs until ready. (At this stage you could add in kidney beans if required, or similar.) When you have cooked your pasta, stir in the tomato sauce and roast veggies,
Serve with your chosen cheese or vegan topping.
(Feel free to use a different set of vegetables; aubergine and mushrooms are also great to add in.)