Roast Vegetable Pasta

• 1 pound winter squash deseeded, peeled, cubed
• 8 mushrooms quartered
• 2 baby eggplants sliced
• 2 tomatoes chopped
• 1 red bell pepper deseeded, sliced
• 1 red onion sliced
• 1 clove garlic minced
• 1/2 cup tomato puree
• 1/3 cup fresh basil leaves torn + extra leaves, to garnish
• 18 ounces pasta wholewheat
• 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, eggplants, tomatoes, red bell pepper, red onion, garlic, tomato puruee, fresh basil, pasta wholewheat, parmesan cheese shaved

Taken from www.yummly.com/recipe/Roast-Vegetable-Pasta-1403764 (may not work)