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Pasta with roasted vegetable ragu

Pasta with roasted vegetable ragu


Use up some leftover roasted carrots and parsnips for an easy dinner

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1362kj 323kcal
  • Fat
    Low 10%
  • Saturates
    Low 5%
  • Sugar
    Low 8%
  • Salt
    Med 15%

% of adult’s reference intake | Carbohydrates per serving : 55g

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  • 250g Co-op fusilli
  • 300g leftover roasted carrots and parsnips
  • 50g Co-op Sundried tomatoes
  • 1 vegetable stock cube
  • 40g Co-op spinach


  1. Cook 250g Co-op fusilli according to the pack instructions
  2. Drain, reserving some of the pasta water
  3. Put half of the leftover roasted carrots and parsnips into a saucepan along with 50g Co-op Sundried tomatoes and 1 vegetable stock cube, crumbled, from your storecupboard
  4. Pour over 300ml boiling water and bring to a simmer
  5. Season with black pepper and cook for 2-3 mins to heat the veg through
  6. Blitz with a handheld blender until smooth
  7. If the sauce is too thick, loosen with a splash of the pasta water
  8. Season to taste, then stir in the cooked pasta along with 1 tbsp oil from the jar of sundried tomatoes
  9. Return the pan to the heat, add 40g Co-op spinach and cook until just wilted

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