Skip to content

Roast vegetable pasta

Serves: 4 people
Prep time:

Skill Level:Medium


  • 400g sweet potato, cut into 2cm pieces 
  • 400g pumpkin, cut into 2cm pieces 
  • 1 large red onion, cut into 8 wedges 
  • 2 cloves garlic, peeled, left whole
  • 1 tbs fresh rosemary leaves, finely chopped 
  • 1 tbs oil 
  • 250ml (1 cup) Campbell’s Real Stock- Vegetable
  • 1 tsp cornflour 
  • 400g cooked pasta (fettuccine or penne)


  1. Pre- heat oven to 180°C. Line baking tray with baking paper.
  2. In a bowl, toss the vegetables, garlic and rosemary with oil and 1 tbs of Campbell’s Real Stock. Place into baking dish. Bake for 35 minutes, tossing vegetables at least once during cooking, or until the vegetables are soft and browned.
  3. Whilst the vegetables are roasting combine 1 tbs of Campbell’s Real Stock with cornflour. Bring the remaining Campbell’s Real Stock to the boil in a medium saucepan. Add cornflour mix to the stock, stirring constantly, until stock thickens slightly, then remove from heat.
  4. Add cooked pasta, to stock mixture and toss well. Allow to stand, covered, for 5 minutes until the stock is absorbed.
  5. To serve, toss roasted vegetables through cooked pasta, season with cracked black pepper and top with some shaved parmesan cheese if desired.