Ingredients

• 2 cups - Whole wheat pasta
• 2 cups - Mixed vegetables, chopped (mushrooms, green peas, aubergine, zucchini, bell pepper)
• 2 cup - Tomato sauce
• 1 tbsp - Olive oil
• 1/2 cup - Rocket leaves, chopped
• 2 tbsp - Parmesan cheese (optional)
• For tomato sauce:
• 4 cans - chopped tomatoes
• 3 tsps - extra virgin olive oil
• 1 - onion
• 1 - carrot
• 2 cloves - garlic
• 1 bay leaf
• 1 tbsp - herb mix (basil, parsley, oregano, chives, rosemary, pepper)
• 1 pinch of salt

How to Make Pasta in Roasted Garlic Sauce

• For tomato sauce:
• Chop the onion into fine pieces. Peel and chop carrot. Chop the garlic into thin slices.
• Add the olive oil into a cooking pot large enough to take your sauce and put on maximum heat.
• The moment it thins, add the onions, carrots and the garlic.
• Leave on high heat for about 2-3 minutes, gently stirring to make sure the onions just sweat and don't get too brown.
• Add your herb mix to the onions, stirring gently to make sure it coats everything.
• Add bay leaves.
• After about 3 minutes, add the tinned tomatoes into the mix and stir.
• Bring the sauce to a boil, then lower heat to minimum and simmer for about 45 minutes.
• Every now and then, stir the sauce to make sure nothing sticks to the bottom of the pan.
• After 45 minutes, adjust seasoning, and then use.
• For pasta:
• Preheat the oven to 180C, put bulbs of garlic with skin in a foil, add a tbsp of olive oil and some salt
• Close the foil tightly and put in the oven for 45 minutes to an hour.
• Meanwhile, cook the pasta according to the packet and keep aside.
• Remove the garlic from the oven, let cool and mash with a fork and keep aside.
• Heat oil in a pan, put in all the vegetables, keep stirring and cook till done.
• Add tomato sauce and roasted garlic to the vegetables and mix well.
• Cook covered for 4-5 minutes , check the seasoning.
• Pour the sauce on to the cooked pasta and toss.
• Top with rocket and parmesan cheese.
• Recipe courtesy: UK Rasoi