Roasted Veggie Rasta Pasta

Step 1

Preheat the oven to 200C / 400F.

Step 2

Toss the peppers and onions with a light coating of olive oil, salt and pepper and then scatter them on a baking sheet. Place on the top shelf of the oven (don't wait for the other vegetables to be prepped - put these in first because they tend to take the longest to be ready!)

Step 3

In a large casserole dish, add your cherry tomatoes, half of the garlic and enough olive oil to cover the base of the pan. (A 9x13 dish is ideal for this - we will add the other veggies to this dish after they are roasted so we need more space than the tomatoes alone require). Place in the oven on the middle shelf.

Step 4

Finally, toss the mushrooms and the remaining garlic in a light coating of olive oil. Scatter in a small baking dish and place in the oven on the lower shelf.

Step 5

Cook for 20-25 minutes, until the vegetables are all roasted. The peppers and onions should be soft and browned, the tomatoes burst and jammy, and the mushrooms reduced and browned. If one thing is ready before the others, remove it early and let it sit out covered until everything else is ready too.

Step 6

Once your vegetables are nearly ready, get your pasta boiling so that it will be ready shortly after the vegetables.

Step 7

Once all of the vegetables are ready, pour the peppers, onions and mushrooms into the same dish as the tomatoes.

Step 8

Add the jerk seasoning mix and mix through to coat all of the vegetables. The residual heat in the pan should allow the seasoning to bloom and release its fragrance. Once it stops sizzling, add the juice of half of the lime. (If your pan isn't hot enough for the seasoning to bloom and sizzle, just put it back into the hot oven for a few moments to achieve this)

Step 9

Add the cheese and cream and mix through the pan. The cheese should melt and a creamy sauce should form. (If there's not enough residual heat in the pan for the cheese to melt, just place it back in the oven for a few moments and then try mixing again.)

Step 10

When the pasta is ready, drain it and then mix it into the dish. Add the cilantro, a final squeeze of lime juice and serve immediately.