Roasted Vegetables with Tomato and Basil Sauce

A delicious vegetarian dish. View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 280g Red Onions (peeled and cut into 15mm dice)
  • 140g Whole Button Mushrooms
  • 140g Courgettes (cut into 15mm dice)
  • 140g Red Peppers (cut into 15mm dice)
  • 140g Green Peppers (cut into 15mm dice)
  • 140g Yellow Peppers (cut into 15mm dice)
  • 70g Leeks (cut into 15mm rondels)
  • 5g Fresh Garlic (peeled and finely chopped)
  • 5g Fresh Basil (torn)
  • 50g Sun Dried Tomatoes
  • 350g Chopped Tomatoes
  • 100g Water
  • 25g Light Vegetable Stock Paste
  • 10g Tomato Puree
  • 20g Olive Oil
  • 600g Cooked Penne Pasta


  1. In a roasting tray, place the diced red onions, courgettes, mushrooms and peppers. Drizzle with olive oil and roast in a moderate hot oven until golden brown.
  2. In the base of a heavy bottomed saucepan, heat the olive oil, and fry the garlic and leeks until tender. Add the sun-dried tomatoes and heat slightly.
  3. Add the chopped tomatoes, water and light vegetable stock. Cook for a couple of minutes.
  4. Add the roasted vegetables and toss together. Fold in the torn basil leaves.
  5. Ensure that the core temperature has been reached.
  6. Serve with the warmed penne pasta.