Rigatoni Pasta with Roasted Vegetable & Cheese Sauce

Mon, 9 June 2025

Rigatoni Pasta with Roasted Vegetable & Cheese Sauce

A delicious recipe to turn those leftover cooked veggies into a delicious pasta sauce.

Ingredients

• 500g dried pasta
• 4 slices stale bread
• 300g ricotta cheese
• 90g Parmesan cheese
• 150g leftover cooked vegetables
• 100g fresh herbs, including the stalks
• 2 gloves garlic
• 1 onion diced
• Juice of ½ lemon
• Pinch of nutmeg
• 60g nuts (whatever you have to use up)
• Salt and pepper
• 50ml (approx.) Irish rapeseed oil

 

Method:

1. Put the cooked vegetables, herbs, lemon juice into the blender and blend until smooth, add the cheese and mix well.

2. Heat a frying pan and add a splash of oil, cook the diced onion and garlic until soft, season with salt and pepper and add to the vegetable and cheese mix.

3. Dice your stale bread into small croutons and fry in the pan until crispy, add the nuts and toast for another minute

4. Gently warm your sauce in a pot.

5. In a pot of salted boiling water, add your pasta and cook from instructions on the back, drain the pasta and keep 1 cup of the water.

6. Add the pasta into the sauce and gently mix through, put into a large serving dish and sprinkle the croutons and nuts on top, then grate parmesan over and serve.