This vegetable pasta recipe combines flavour and comfort in a simple, wholesome dish. Roasted peppers, courgette, and cherry tomatoes are blended into a rich, smoky sauce and mixed with your favourite pasta.
Adding a scoop of Isopure Collagen is an easy way to enhance a go-to recipe while supporting your active lifestyle.
Instructions
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Preheat the oven to 200°C (180°C fan).
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Spread the chopped peppers, courgette, onion, garlic, and cherry tomatoes on a baking tray. Drizzle with olive oil and sprinkle over the oregano and smoked paprika. Roast for 25–30 minutes until soft and slightly charred. Drizzle with balsamic vinegar in the last 5 minutes.
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While the veg roasts, cook your pasta according to packet instructions. Drain and set aside, reserving a splash of pasta water.
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Blend half the roasted vegetables with the stock to create a smooth sauce. Leave the rest of the veg chunky.
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Toss the pasta with the blended sauce, remaining vegetables, and a little pasta water if needed to loosen the mix.
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Once slightly cooled (not boiling hot), stir in the collagen powder until dissolved.
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Serve with fresh basil, grated Parmesan, or toasted seeds for a plant-based crunch.
