Bright Roast Veg and Feta Pasta

Serves 4

Ingredients

• 2 cups pasta of choice (cook per packet instructions)

• 1 large eggplant

• 1 large zucchini

• 1 brown or white onion

• 1/2 jar roasted peppers

• 1 cup tomato passata

• 1/2 cup saved pasta water

• 1/2 cup vodka

• 1 packet feta (250g)

• 1 tsp paprika

• Salt and pepper

• Olive oil

Method

Dice eggplant, zucchini and onion. Transfer to a baking tray. Sprinkle the veggies with salt and pepper, paprika, and drizzle with olive oil. Roast for 30 minutes at 220°.

Once eggplant, zucchini and onion are roasted, add to a fry pan. Dice the jarred roasted peppers and add to pan. Cook on a medium heat for 5 minutes. Add 1/2 cup of vodka and allow to cook for 5-10 minutes to cook the alcohol out.  Add tomato passata to the pan and stir together. Add packet of chopped feta and stir through. Add cooked pasta and 1/2 cup saved pasta cooking water. Stir through and cook for 2 more minutes. 

Add chopped basil and parsley as a garnish.

Enjoy.