Description
This recipe combines the best of summer’s bounty – vibrant vegetables roasted to caramelized perfection – with tender, flavorful chicken and hearty wholemeal pasta. Everything cooks together in one pan, minimizing cleanup and maximizing flavor infusion. The sundried tomato paste, red wine vinegar, and rosemary create a robust Mediterranean-inspired sauce that coats the pasta beautifully.
Why You Will Love This Recipe
- One-Pan Wonder: Minimal cleanup is a major win! Roasting everything together infuses the chicken and vegetables with a deep, savory flavor that’s hard to beat.
- Bursting with Flavor: The combination of sundried tomato paste, red wine vinegar, rosemary, and chili flakes creates a complex and delicious sauce.
- Healthy and Satisfying: Wholemeal pasta provides a good source of fiber, and the abundance of vegetables ensures you’re getting plenty of vitamins and minerals.
- Versatile and Adaptable: Easily swap out the vegetables based on what’s in season or what you have on hand.
- Quick and Easy: From prep to plate, this dish can be on the table in under an hour, making it perfect for weeknight dinners.
Introduction
As a seasoned cook and food blogger, I’m always on the lookout for recipes that deliver big flavor with minimal fuss. This Roasted Summer Veg & Chicken Pasta is exactly that. It’s a dish that celebrates the simplicity of fresh, seasonal ingredients while packing a serious punch in the flavor department. The roasting process caramelizes the vegetables, bringing out their natural sweetness and creating a depth of flavor that’s simply irresistible.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different vegetables, herbs, and spices to create your own unique version. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is sure to become a new favorite. The process is so forgiving, which results in a delicious and satisfying meal every time.
Ingredients:
- 2 tablespoons olive or rapeseed oil
- 2 tablespoons sundried tomato purée
- 2 tablespoons red wine vinegar
- Pinch of chili flakes, plus extra to serve (optional)
- 2 rosemary sprigs, leaves picked and finely chopped
- 2 chicken breasts (skin-on if possible)
- 1 courgette, halved lengthways and sliced
- 1 pepper (any color), chopped
- 250g cherry tomatoes, halved
- 4 garlic cloves, unpeeled
- 180g wholemeal pasta
- Parmesan, finely grated, and drizzle of extra virgin olive oil, to serve
Preparation:
Step 1: Preheat the oven to 190°C (170°C fan/gas mark 5). This ensures the oven is hot enough to properly roast the vegetables and chicken. While the oven heats, prepare the marinade.
Step 2: In a large roasting tin, mix together the olive oil (or rapeseed oil), sundried tomato purée, red wine vinegar, chili flakes, chopped rosemary leaves, and a generous pinch of salt and freshly ground black pepper. Whisk well to combine all the ingredients, creating a flavorful marinade.
Step 3: Place the chicken breasts in the roasting tin and turn them to coat thoroughly with the marinade. Ensure the chicken is well-covered to impart maximum flavor during roasting. Then, add the sliced courgette, chopped pepper, halved cherry tomatoes, and unpeeled garlic cloves to the roasting tin. Toss all the vegetables together with the chicken to ensure they are evenly coated with the marinade as well. Spread the vegetables evenly around the chicken breasts. Position the chicken on top of the vegetables.
Step 4: Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through. Check the chicken’s internal temperature with a meat thermometer – it should reach 74°C (165°F). The vegetables will begin to soften and slightly caramelize during this time. Once the chicken is cooked, remove it from the roasting tin and transfer it to a plate. Loosely cover the chicken with foil to keep it warm and allow it to rest while you finish cooking the vegetables and pasta.
Step 5: Return the vegetables to the oven and continue roasting for another 15 minutes, or until they are softened and have charred slightly around the edges. This additional roasting time will deepen the flavors of the vegetables and create a delicious caramelization. The tomatoes should burst and release their juices. While the vegetables are roasting, cook the wholemeal pasta according to package directions. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
Step 6: Once the vegetables are roasted to your liking, remove the roasting tin from the oven. Squeeze the softened garlic cloves from their skins into the roasting tin. Use a fork to mash the roasted garlic into a paste. The roasted garlic will be soft and sweet, adding a wonderful depth of flavor to the sauce. Squash some of the roasted tomatoes as well to release their juices further. Add a splash of the reserved pasta cooking water to the roasting tin. Mix everything together to create a saucy consistency, scraping any flavorful bits that may have stuck to the bottom of the roasting tin.
Step 7: Drain the cooked pasta and add it to the roasting tin with the roasted vegetables and sauce. Toss the pasta thoroughly to coat it evenly with the sauce and vegetables. Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
Step 8: To serve, divide the pasta among shallow bowls. Slice the rested chicken breasts and arrange the slices on top of the pasta. Drizzle with a little extra virgin olive oil, sprinkle with finely grated Parmesan cheese, and add an extra pinch of chili flakes (if desired) for a final touch of flavor and visual appeal. Serve immediately and enjoy!
COOKING Rating:
- Ease: Easy
- Time: Moderate
- Flavor: Excellent
- Overall: Highly Recommended
Serving Suggestions:
- Serve with a side of crusty bread for soaking up the delicious sauce.
- A simple green salad complements the richness of the pasta dish.
- Pair with a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.
- For a heartier meal, add a side of grilled asparagus or roasted broccoli.
Tips:
- Don’t overcrowd the roasting tin: Overcrowding will steam the vegetables instead of roasting them. If necessary, use two roasting tins.
- Use high-quality sundried tomato purée: The quality of the sundried tomato purée will significantly impact the flavor of the sauce. Look for one that’s rich, concentrated, and intensely flavorful.
- Adjust the chili flakes to your liking: If you prefer a milder dish, reduce or omit the chili flakes. For a spicier version, add more.
- Use skin-on chicken breasts for extra flavor: Roasting the chicken with the skin on adds flavor and helps to keep the chicken moist.
- Don’t skip the resting time for the chicken: Allowing the chicken to rest before slicing helps it retain its juices, resulting in a more tender and flavorful final product.
- Consider adding artichoke hearts, sliced olives, or sun-dried tomatoes (packed in oil, drained) for an extra Mediterranean twist.
Prep Time:
- 15 minutes
Cook Time:
- 35-40 minutes
Total Time:
- 50-55 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 550-650 per serving
- Protein: 40-50 grams per serving
- Sodium: 400-600 mg per serving (depending on added salt)
Conclusion
This Roasted Summer Veg & Chicken Pasta is a flavorful, satisfying, and easy-to-make dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a dinner party, this recipe is sure to impress. The combination of roasted vegetables, tender chicken, and flavorful sauce is simply irresistible. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of the Mediterranean! This dish will become your new favourite.
Q&A: Your Roasted Summer Veg & Chicken Pasta Questions Answered
Q1: Can I use different vegetables in this recipe?
A: Absolutely! The beauty of this recipe is its versatility. Feel free to swap out the courgette and pepper for other seasonal vegetables like eggplant, zucchini, bell peppers of different colors, red onion wedges, mushrooms, or even green beans. Just be sure to cut the vegetables into similar sizes to ensure they cook evenly. Root vegetables like carrots and parsnips can also be used, but they might require a longer roasting time.
Q2: I don’t have sundried tomato purée. Can I use something else?
A: While sundried tomato purée adds a unique depth of flavor, you can substitute it with regular tomato paste. However, you may want to add a pinch of sugar or honey to balance the acidity. Alternatively, you could finely chop sun-dried tomatoes (packed in oil, drained) and add them to the roasting tin. Just be aware that this will change the texture of the sauce.
Q3: Can I make this recipe vegetarian?
A: Yes, you can easily make this recipe vegetarian by omitting the chicken. To make it even more substantial, you could add chickpeas or white beans to the roasting tin along with the vegetables. You could also substitute the chicken with halloumi cheese, cut into cubes, and add it to the roasting tin during the last 15 minutes of roasting. Tofu cubes work as well, use firm tofu, and toss it well with corn starch for a nice crisp.
Q4: How can I make this recipe gluten-free?
A: To make this recipe gluten-free, simply substitute the wholemeal pasta with gluten-free pasta. There are many excellent gluten-free pasta options available made from ingredients like rice, corn, or quinoa. Also, be sure to check the labels of your other ingredients, such as the sundried tomato purée, to ensure they are gluten-free.
Q5: Can I prepare this dish in advance?
A: You can prepare certain components of this dish ahead of time. For example, you can chop the vegetables and mix the marinade in advance and store them separately in the refrigerator. You can also roast the vegetables ahead of time and store them in the refrigerator. Then, when you’re ready to serve, simply cook the pasta and reheat the vegetables. However, it’s best to cook the chicken fresh for the best flavor and texture. Avoid cooking the pasta ahead of time as it tends to get mushy upon reheating.
