Roasted Vegetable Pasta with Shredded Basil and Blistered Tomatoes

Red capsicum, 2, deseeded and cut into 3cm pieces
Red onion, 2, peeled, and cut into wedges
Shallots, 4, peeled (and or 1 leek) depending on what you have available.
Garlic, two heads, root removed and placed into a foil pouch with cloves exposed.
Chilli flakes, to taste
Basil, 1 bunch, shredded
Dried thyme leaves, 1/2 tsp

Preheat oven to 205 degrees celsius and add tomatoes.

Place all other ingredients except basil and thyme leaves on a baking tray, splash some olive oil and sprinkle salt and pepper, to taste.

Remove the garlic after around 20 minutes of roasting.

Continue to roast the remaining vegetables for another 10 minutes..

Remove the tray from the oven and sprinkle over the thyme leaves.

Cook spaghetti to taste, reserving some pasta water to loosen the sauce.

While the pasta is cooking, puree the vegetables.

Transfer the spaghetti to a serving bowl and add the sauce, water to taste and shredded basil.

Serve with parmesan and blistered tomatoes.

You can use carrot instead of or in addition to red capsicum. Explore the use of other vegetables as well.

This sauce is quite sweet and works well paired with an acid such as standard napolitana sauce, or a lemon based mix in.