Roasted Mediterranean Vegetable Linguine

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Chop the zucchini into half moons. Deseed and finely slice the peppers. Place the zucchini and peppers onto a large baking tray with a drizzle of oil and a pinch of salt. Roast for 25 min, turning the vegetables half way.

Meanwhile, peel and finely slice the red onion. Peel and mince the garlic. Roughly chop the sun-dried tomatoes. Pick and finely slice the basil leaves.

Heat a large pan over a medium heat. Once hot, toast the pine nuts in the hot, dry pan for 2 min or until starting to brown. Transfer the pine nuts to a bowl and reserve the pan.

Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the garlic and fry for 1 min further. Add the chopped tomatoes, sun-dried tomatoes, brown sugar, vegetable stock cube and measured water. Reduce the heat to medium and simmer for 12-15 min until thickened. Remove from the heat, season with salt and pepper to taste and stir through half of the basil (reserve the rest for garnish).

Meanwhile, once the water is boiling, add the linguine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

Add the roasted vegetables to the sauce with a splash of balsamic vinegar and mix well. Divide the cooked linguine among bowls and top with the roasted vegetable pasta sauce. Garnish with the toasted pine nuts and remaining basil.