Pasta in Roasted garlic Vegetable Sauce : topped with Rocket

Now, I like garlic in pretty much all its forms, but roasted garlic has to be one of the best substances on the planet. And making it is one of those ineffable acts of culinary magic. I mean, really: Take one of the strongest, stinkiest kitchen critters out there. Drizzle it with olive oil, wrap it up tight, and toss it in the oven for less than an hour. And…voila! It’s mellow, creamy, nutty—and spreadable.

Well, I have tried this roasted garlic in many different versions and dishes, but this one is my favorite. Its difficult to click and post every recipe I prepare. But I just had to do it for this one, since I have combined two of my favorite tastes in one. Pasta and garlic. and that too roasted one.. mmmm .. doesnt it sound fab :)

I had some different varieties of Pasta shapes left in the closet, so used them all. I like the taste of  black pepper a lot in Pasta, so use it extensively whenever I cook it. Now, addition of wild Rocket was not something I thought of including in the dish, but just topped over since I had plenty left in Fridge. And trust me, it did add a whole new dimension to the final taste. A new crunch and spinach like bitterness which I am fond of. I use a mix n match of vegetables for this recipe, when ever I make this and if I have to select my favorite, I would say Zucchini and Mushrooms. I have tried Aubergine as well, and if added in small quantities  it works wonders too.

Ingredients:

• 2 cups Whole Wheat Pasta ( any shape )
• 2 cups mixed vegetables ( chopped ) Mushrooms, Green peas, Aubergine, Zucchini, Bell Pepper etc
• 2 cup tomato sauce ( See the recipe here )
• 1 tbsp Olive Oil
• 1/2 cup chopped Rocket
• 2 tbsp Parmesan Cheese ( to sprinkle on top, optional)

Method:

Lets roast the garlic first , for that You will need:
-A bulb (or bulbs, depending on how much you need) of garlic, with skin on
-Olive oil
-Salt
-Foil paper

SO!!!!
-Preheat the oven at 350 Fahreheit
-Put the garlic in foil, add a tablespoon of olive oil and some salt
-Close the foil tightly. If you want, you can add another layer of foil on top to make sure nothing drips
-Put in the oven for 45 minutes to an hour.
-Remove from oven, let cool and you can squeeze as many mushy cloves as you need!! I usually squeeze a few in a small bowl and mash the garlic with a fork before using it in the recipe.

And now some preparations:

• Cook the pasta according to the package and keep aside after draining ( do this while you are preparing sauce )
• Roast the garlic and allow it to cool before you add it to the sauce.

And we are ready ...

• Heat Oil in a pan, Pour in all the vegetables and cook toll done. Keep stirring in between this will take around 10-12 minutes for all the vegetables to mellow down. 
• Add tomato sauce and roasted garlic to the vegetables and mix well. Cook covered for 4-5 minutes , check the seasoning. Adjust salt according to your taste. 
• Please note that we have already added spices and herbs to the tomato sauce, hence we have not added anything to the vegetables but the sauce. 
• Pour this to Sauce to the cooked Pasta and toss to cover. Top with rocket and Parmesan Cheese.