Mezze penne tricolore with roasted summer vegetables and walnuts

60 minutes


Roasted vegetable pasta

  • 1 yellow pepper
  • 3 courgettes, medium, or 2 large
  • 5 heirloom tomatoes, large
  • 1 aubergine, small
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 300g of mezze penne tricolore
  • 2 handfuls of walnuts, shelled
  • unsalted butter


Preheat the oven to 220°C/gas mark 8
Cut the pepper and the courgettes into small to medium chunks – cutting them slightly smaller than you’d usually cut vegetables for roasting will help cut down on the cooking time. Halve the tomatoes and the aubergine down the middle, and score the aubergine flesh
Toss the courgette and pepper with a little olive oil, salt and pepper, and transfer to a baking tray. Also place the tomatoes and aubergine halves on the tray, cut-side up. Season them with a little salt and olive oil and roast in the oven for 30 minutes
Meanwhile, cook the pasta in a pan of boiling, salted water for 11–15 minutes until just tender. Roughly chop the walnuts
Once the vegetables are ready, drain the pasta and return it to the pan. Add the roasted courgette and pepper pieces. Using a large spoon, scrape out the flesh of the aubergine onto a chopping board and discard the skin
Along with the tomatoes, roughly chop the flesh and transfer it, along with any excess juices, to the pasta along with the walnuts (setting a few aside to garnish each bowl). Add a light splash of olive oil and a knob of butter
Stir until everything has combined and the sauce from the vegetables has coated the pasta. Season to taste and serve