Roast Vegetable Pasta

• 1 lb winter squash, deseeded, peeled, cubed
• 8 None mushrooms, quartered
• 2 None baby eggplants, sliced
• 2 None tomatoes, chopped
• 1 None red bell pepper, deseeded, sliced
• 1 None red onion, sliced
• 1 clove garlic, minced
• 1/2 cup tomato puree
• 1/3 cup fresh basil leaves, torn + extra leaves, to garnish
• 18 oz wholewheat pasta
• None None Parmesan cheese, shaved, to garnish

1. Preheat oven to 350u0b0F.
2. Lightly coat squash, mushrooms, eggplants, tomatoes, pepper, onion and garlic with olive oil and season. Roast for 35-40 mins, until vegetables are golden and tender. Toss with tomato puree and basil. Bake for another 5 mins.
3. Meanwhile, cook pasta in boiling salted water until al dente. Drain. Toss with vegetable sauce. Garnish with extra basil and shaved Parmesan.

winter, mushrooms, baby eggplants, tomatoes, red bell pepper, red onion, clove garlic, tomato puruee, fresh basil, wholewheat pasta, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26012 (may not work)