I love autumn and I love cooking, so I decided to share one of my favourite student recipes, perfect for when the weather gets a bit chilly. This dish is cheap and super delicious. This meal will feed two very easily, so is a great one to make with your housemates, or even for yourself and then save the rest for another day. I’ve used mushrooms, shallots, tomatoes and peppers but you could use any vegetables. Courgettes, aubergine, carrots and onions would all be super yummy in this too – experiment to your hearts content; happy cooking!
1 pack of chestnut mushrooms, halved
10 shallots, peeled and halved
500g plum tomatoes, halved
1 yellow and 1 red pepper chopped into strips
2tbsp balsamic vinegar
1tsp dijon mustard
2 portions of tagliatelle
2 tbsp mascarpone
Grated parmesan (or another hard vegetarian cheese) to garnish
Salt and pepper
- Place all the prepared vegetables into a roasting dish and drizzle olive oil over the top. Place in the preheated oven at 200c for 10 minutes.
- Meanwhile, mix the balsamic vinegar, honey, and mustard together in a small jug. Take the vegetables out of the oven and pour over the balsamic mix. Place back in the oven for 20 minutes before turning the temperature up to 220c for a further 20 minutes or until the vegetables are golden brown and. Make sure to mix and turn the vegetables every 10 minutes or so so they don’t get too brown on top.
- Once the veg is roasted, leave it to cool on the side while you cook the tagliatelle.
- Before draining reserve a mugful of pasta water for the sauce. On a low heat, add the vegetables back in with the drained pasta. Add in 1tbsp of mascarpone at a time and let it melt into the pasta, adding some pasta water to loosen the sauce as needed. Season as required. Finally add grated parmesan and some basil leaves to garnish. Bon Appetite!