Looking for a simple and delicious recipe that will warm you up on a cold winter’s day? Try this roasted aubergine and courgette pasta with orzo! This recipe is quick and easy to make, making it a perfect lunch or dinner option.
Why this is one of my favourite ways to enjoy orzo pasta
This ultimate roasted aubergine and courgette pasta recipe is a tantalizing delight that’s super simple, incredibly delicious, and oh-so-quick to whip up. It’s the perfect soul-warming dish for those chilly winter days, satisfying both as lunch or dinner.
Picture those tender, slightly caramelized aubergines and courgettes, dancing in harmony with the velvety orzo pasta. The best part? Leftovers become the star of the show the next day – an irresistible lunch option for the office. Pair this dreamy dish with a simple green salad or some crusty bread. So, let’s ignite the coziness of winter nights with this roasted aubergine and courgette pasta recipe.
Roasted Aubergine and Courgette Pasta
Ingredients
- 6 tbsp olive oil
- 1 medium sized aubergines approximately 1kg with the stems cut off, thinly sliced
- 1 large courgette, approximately ( approximately 800g with the stem cut off, thinly sliced
- 1 690ml bottle of tomato passata (uncooked tomato puree)
- 5 leaves fresh basil
- 1 sprig rosemary
- 1 bulb garlic
- 275g orzo pasta
- 75g Parmesan or Grana Padano grated
- kosher salt
- freshly grated black pepper
Instructions
- Warm your oven to 200-degree celsius. On a large baking tray add the sliced aubergines and courgettes with 3 tablespoons olive oil and a teaspoon of salt and mix well with your hands until the vegetables are evenly coated.
- Cut your bulb of garlic in half and wrap it completely in aluminum foil with a small drizzle of olive oil. Add the tray of vegetables and the wrapped bulb of garlic to the oven and roast for 40 minutes or until the vegetables are very soft and tender.
- While the vegetables are cooking add the tomato passata, a sprig of thyme, and basil leaves to a pan and simmer for 10-15 minutes on medium heat.
- Once the vegetables and tomato sauce are done, remove the sprig of thyme and add to a blender or food processor and blend until smooth. This can be done in 2 sessions if your blender is not large enough.
- Cook the orzo pasta according to the instructions on your packaging and then combine the cooked orzo pasta and the sauce and finish with a generous grating of parmesan.
