Roasted Vegetable Pasta with Lemon Ricotta Cream

Imagine this: You're on vacation in Southern Italy, spent the day by the sea, and now you're sitting on the terrace of your holiday home, freshly showered. In front of you, a plate of delicious pasta while a gentle sea breeze blows through your hair... Okay, enough daydreaming. It's cold and rainy here, and we'd all love to travel south until summer arrives too. Since that's not so simple, we're bringing a piece of summer to the table with this creamy roasted vegetable pasta and a lemon-ricotta tofu cream.

The recipe is super simple and quick to make. For the sauce, you only need roasted vegetables and the ricotta tofu cream—both are also used as toppings. So, it looks much more complicated than it is.

For the roasted vegetables, you can use whatever veggies you like best. Mediterranean vegetables, such as eggplant, zucchini, bell peppers, or tomatoes, go especially well here. It's best not to leave out the tomatoes, as they help make the sauce nice and runny. And remember to use an olive oil that can withstand the high temperatures in the oven, such as the Brat-Olive Mediterran from byodo.

By the way, there's some disagreement in the office about the best pasta shape. The Cellentani made from 100% green peas won us over—not just because of their very cool shape and beautiful green color! The protein pasta range from byodo is also completely gluten-free. And suppose you're in the mood for something more orange or yellow. In that case, you can find lentil and chickpea pasta in the shop. All pasta varieties are made entirely from legumes and, like the entire range from byodo, are of course certified organic.