Roasted Vegetable & Pesto Fusilli

While the veggies are roasting, add the fusilli to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return it to the pan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.

While the pasta is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the basil leaves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add another drizzle of olive oil, the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Add the chopped tomatoes, tomato paste and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and stir to combine.

Add the salt, sugar and the butter to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the roasted pesto veggies, baby spinach leaves and cooked fusilli. Tear in 1/2 the basil leaves and stir to combine.

TIP: Add a little more pasta water if the sauce is too thick. Season to taste with salt and pepper. TIP: Toss the pasta, sauce and veggies in the large saucepan if your frying pan isn’t big enough.