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three hundred and fifty g small Mushrooms, halved about one large Eggplant (six hundredg), trimmed and cut into twocm cubes about one large Red Capsicum, cut into twocm pieces about one about one/two tbsp Fresh Rosemary Leaves, chopped four tbsp Olive Oil about one Brown Onion, finely chopped three cloves Garlic, crushed two x four hundred g cans Mutti Polpa Finely Chopped Tomatoes about one about one/two tsp Italian Dried Herbs Ground Black Pepper about five hundred g Spiralli Pasta three/four cup Fresh Basil, coarsely chopped Grated Parmesan Cheese, to serve Preheat oven to two hundredC. Line two oven trays with baking paper. Place mushrooms, eggplant, capsicum and rosemary in a large bowl. Add two tablespoons of the oil and toss to combine. Roasted Ratatouille Pasta. Spread vegetables onto the prepared trays. Roasted Ratatouille Pasta. Bake about twenty minutes or until vegetables are tender. Roasted Ratatouille Pasta. Meanwhile, heat remaining oil in a large frying pan over a medium heat. Roasted Ratatouille Pasta. Add onion and cook for eight minutes or until soft, stirring occasionally. Add garlic and cook, stirring for two minutes longer. Add Mutti Polpa Finely Chopped Tomatoes, dried herbs and pepper and stir to combine. Roasted Ratatouille Pasta. Simmer ten minutes or until thickened, stirring occasionally. While sauce is simmering, cook pasta (Recipes by ingridients pasta) as directed on packet. Roasted Ratatouille Pasta. Add roasted vegetables and basil (Recipes by ingridients basil) to sauce and stir to combine. Serve over pasta (Recipes by ingridients pasta) and top with parmesan. .
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