RECIPE - Balsamic Roasted Vegetable Pasta

I came up with this recipe on Friday evening as I was on a green day, and also had quite a lot of veggies in the fridge that needed using up. Normally when I make pasta, it tends to me my favourite Penne Arrabiatta but I wanted to try something different. This was a major success - the sauce was incredibly tasty, and will definitely be repeated. It's syn free on Extra Easy or Green, and not spicy, so would be suitable for the whole family. I've listed the ingredients I used below, but I'm sure it would work well with other veg, depending on what you have in the fridge.

Ingredients
2 red onions, peeled and quartered
2 peppers (colours of your choice), roughly chopped
6 shallots, peeled and left whole
4 cloves garlic, left whole and in their skins
1 can chopped tomatoes
1 tbsp balsamic vinegar
1 tsp sweetener
1/2 tsp smoked paprika
1 chicken stock cube
150g pasta of your choice
Salt & Pepper
Frylight

Method

1. Preheat the oven to 200 and spray a baking tray with frylight. Add the onion, pepper, shallots and garlic cloves, spray again with frylight and drizzle over the balsamic vinegar.
2. Roast in the oven for 30-40 minutes.
3. Carefully remove the garlic cloves from the roasted veg. Squeeze out the garlic, which will now be sweet and sticky. Finely chop this.
4. Add the tomatoes, garlic, stock and roasted veg to a saucepan. Season with salt & pepper, and add the paprika and sweetener. Cook for 15 minutes, over a low heat, stirring occasionally.
5. Meanwhile, cook the pasta according to the instructions. Drain, and reserve a small cup of the cooking water.
6. Add a splash of the pasta cooking water to the sauce, along with the drained pasta. Stir through, and continue to cook over a low heat for a further minute.
7. Serve and enjoy!