Pasta with Roasted Vegetable Sauce and Chicken Meatballs
Recipe for the most delicious pasta with roasted vegetable sauce and chicken meatballs
Ingredients
Roasted vegetable sauce
- 3 red peppers
- 150 g carrots
- 2 onions
- 4 cloves garlic
- 300 g cherry tomatoes
- 1/2 fresh chilli, adjust the heat to taste
- 2 tbsp olive oil
- 1 tsp rosemary dried
- 1 tsp thyme dried
- 150 ml chicken stock
- 100 ml cream
- 30 g Parmesan, finely grated
- 5 sprigs fresh basil, leaves only
- Salt and freshly ground pepper
- Freshly squeezed lemon juice
Chicken meatballs
- 600g minced chicken
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 1 1/2 tbsp breadcrumbs
- 25 ml milk
- 1 egg
- Salt and freshly ground pepper
- Cooking spray or a little oil
Plus
- 400 g pasta
Method
- Mix the ingredients for the chicken meatballs together, season with salt and freshly ground pepper and chill the mixture if you like.
- Wash and prepare all the vegetables for the sauce. Halve the peppers and remove the seeds, cut the carrots into small slices, halve the onions and peel them, and cut the base off the garlic cloves but leave the skins on.
- Spread the peppers, carrots, onions, garlic, tomatoes and chilli on a baking tray lined with baking paper. Drizzle the oil over the top and season with the herbs, salt and freshly ground pepper.
- Roast the vegetables in a preheated fan oven at 210°C for about 30-35 minutes.
- Meanwhile, shape the mixture into meatballs and place them on a baking tray lined with baking paper. Spray the tops with a little cooking spray or brush with oil.
- Put the tray in the oven and bake the meatballs alongside the vegetables for about 18-20 minutes, or until they are golden and cooked through.
- Tip the vegetables into a blender (squeezing the garlic out of its skins) together with the hot stock and blend until you have a smooth sauce.
- Pour the sauce into a saucepan or deep frying pan, add the cream, Parmesan and fresh basil and heat through thoroughly. Season to taste with freshly squeezed lemon juice, salt and freshly ground pepper, and adjust the consistency with more stock if needed.
- Meanwhile, cook the pasta until al dente according to the packet instructions.
- Toss the baked meatballs and the pasta in the sauce and loosen with a little of the pasta cooking water if needed.
- Serve with a little grated Parmesan and basil on top, if you like.