Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Pasta Provencal. Or you could call it roasted vegetable pasta! Simple, hearty and healthy this Vegetarian pasta dish is cheap and packed with flavour and goodness. Even the carnivores amongst you will devour it!

Serves: 4

Prep: 5 minutes
Cooking: 30 minutes
Total:  35 minutes

Difficulty: easy



2 aubergines roughly chopped

2 peppers roughly chopped

2 courgettes cut into disks

4 garlic cloves, left whole, in their skins, lightly bruised with a rolling pin

100g cherry tomatoes

3 tbsp Balsamic Vinegar

3 tbsp olive oil

400g pasta of your choice

300g mozzarella torn into bite size pieces. Or use mozzarella balls.

fresh basil

salt and pepper



Toss all the vegetables, except the tomatoes, in a tray with the balsamic vinegar and olive oil. Season with a tsp Maldon salt and a generous grind of pepper. Roast for 25 minutes.

Cook the pasta according to packet instructions.

Add the cherry tomatoes to the roasting tray and cook for another 5 minutes.

Combine the pasta, vegetable sauce, mozzarella & fresh basil leaves and serve!


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