Well it’s been a hot minute since I posted on here. Instagram fatigue is real, but I’m back, refreshed and have some corkers coming your way over the next few weeks🙌🏼🥳First up this ‘Roasted Vegetable Tagliatelle’ 🍝 it’s super super cheap per portion (approx. £1.02 from @Sainsburys) so add this to this week’s meal prep to save some pennies. Feel free to add some roasted chickpeas or even veggie sausages should you wish! (serves 4) ▪️INGREDIENTS 1 red pepper (thinly sliced) 1 yellow pepper (thinly sliced) 1/2 courgette (halved and thinly sliced) 1 red onion (halved and thinly sliced) Extra virgin olive oil Salt to season 170g fresh plum or cherry tomatoes (halved) 3 garlic cloves (minced) 1 heaped teaspoon of sun-dried tomato paste (harissa would be nice too) 1 teaspoon smoked paprika 1 teaspoon Italian style herbs 1 tablespoon brine from jar of black olives (optional) 50g black olives (halved) 600ml chopped tinned tomatoes 400g wholewheat tagliatelle nests (dried) Fresh basil to garnish ▪️METHOD 1. Preheat the oven to 200c and place the sliced peppers, courgette and red onion into an ovenproof dish. Drizzle over some olive oil and add a generous pinch of salt. Place in the oven to roast for 25 minutes. 2. Meanwhile heat a large pan on a medium heat and add another drizzle of oil. Once the oil is hot add the halved tomatoes and garlic. Simmer for a few minutes until the tomatoes start to soften. 3. Next add the sun-dried tomato or harissa paste, smoked paprika, Italian style herbs, olive brine and the olives. Combine and leave to simmer for a minute before adding the chopped tinned tomatoes. 4. Add a pinch of salt, combine and leave to simmer on a low heat. 5. Meanwhile cook the tagliatelle as per instructions in salted water. 6. Once cooked drain and add to the tomato sauce along with the roasted vegetables. Combine well and serve with some fresh basil on top. Enjoy. #roastedvegpasta #roastedveggies #veganpasta #vegantagliatelle #roastedvegtagliatelle #veganmealprep #veggiepasta #veggiepastasauce