A simple and healthy dinner with a touch of fancy, this umami-packed spaghetti is full of tasty balsamic roasted vegetables and truffle oil! It couldn't be easier to make, is easily customized to your own tastes and is vegan / plant based too.
14oz(400g)mushrooms, sliced in half (I used portabellini aka cremini)
½a sweet potato, peeled and chopped into small cubes
1small red bell pepper, sliced
2tspsoy sauce or tamari*
Preheat the oven to 200C / 400F.
Whisk together all of the marinade ingredients in a small bowl. Set aside.
Lightly oil a large roasting dish and scatter the mushrooms, peppers, sweet potato, cherry tomatoes and garlic across the dish. Pour the marinade on top and use a spatula to mix it through, ensuring that every bit is covered.
Add salt and pepper to taste.
Try to ensure that the vegetables don't overlap too much and then place in the oven, uncovered, for 45-50 minutes. Remove once in this time to mix the vegetables up and flip them over. It's ready when the vegetables are all cooked and soft and the tomato and mushroom juices are reduced and thickened.
Meanwhile, cook the spaghetti to package instructions. Reserve a cup of the cooking water before draining.
Remove the vegetables from the oven and quickly mix in the truffle oil, mixing it through to get the flavour distributed throughout. Toss in the basil and spaghetti, mix thoroughly, adding some pasta water if it feels too dry.
Garnish with additional basil and cheese or vegan cheese if you choose to add it.