We're currently eating pasta every night because it's quick and, prepared right, absolutely stunning. This is a vegan dish that I put together tonight without thinking about it too much and it was fabulous.
200-250 g durum wheat pasta
2 sweet red peppers
1 red onion
1 whole-bulb garlic
1 sweet red chilli
1 tsp fennel seeds
freshly ground black pepper
juice of 1 lime
1/2 bunch of fresh coriander, finely chopped
extra virgin olive oil
1. Cut the aubergines lengthways into four thick slices and slice into 1 cm thick slices. Halve and dessed the peppers and cut into 2 cm strips. Peel and half the onion and cut into thin wedges. Peel the garlic and cut into slivers.
2. Place all the vegetables into a roasting tray. Season with salt and pepper. Sprinkle over the fennel seed and drizzle with olive oil. Bake at 200 °C/gas mark 5-6 for 45-60 minutes, depending on your oven. Mix every 20 minute or so.
3. When the veggies are almost ready cook the pasta in lightly salted water as per packet instructions. Drain and return to the saucepan. Add the roasted veg and the lime juice. Mix and serve on plates. Sprinkle with the chopped coriander and serve immeditately.
If you don't like coriander try flat leaf parsley instead.