VODKA PASTA (without the vodka)

I tried to keep mine all in one pot but you can do it separately if needed.

1. Preheat oven to 200 degrees.

2. I diced my pumpkin, onion, and capsicum all in oven small pieces (2cm).

3. In my large oven safe pot, I added 1 tbsp of olive oil, followed by by pumpkin, capsicum and my cherry tomatoes.

4. I roasted a whole garlic ( but only ended up using 4 of the cloves).

5. I then drizzled over my second tbsp of oil.

6. I put my pot in the oven and roasted the veggies for 60 minutes or until the garlic was soft (This depends on your oven).

7. Once the veggies were ready, I transferred my pot to the stove and moved onto cooking my pasta.

8. I followed the instructions in my pasta packet to cook it to perfection.

9. Whilst the pasta was cooking, I added my tomato paste, cottage cheese and stock to my pot with the roasted veggies.

10. Using a hand blender, I blended the veggies until smooth.

11. You can transfer the veggies to a blender if you prefer.

12. Once the sauce was blended and smooth and the pasta cooked, I combined the pasta and the sauce.
    Serve with burrata and extra salad or garlic bread x

Prep time: 10 minutes
 
Cook time: 1 hour