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  • Writer's pictureMotorbiters - Bites

Mediterranean Roasted Vegetable & Tzatziki Pasta

What can I say, on paper it doesn’t sound like it would work but it so works, it is completely sensational - it takes tzatsiki and pasta to a whole new level of enjoyment.

View video on instagram here

Serves 4 small portions (or 2 hungry people portions 😂)

Time: 40 mins

275 kcals per serving


1 red pepper, chopped

1 yellow pepper, chopped

1 onion, quartered

1 courgette, sliced

3 vine tomatoes, chopped

1 garlic clove, crushed

1 tbsp olive oil

200g penne or other pasta shapes

2 tbsp white wine vinegar

2 tbsp parsley, chopped

To make the tzatsiki

1/2 cucumber, skinned and grated, liquid squeezed out

4 tbsp Greek yogurt

2 tsp dill

1 tsp olive oil

1 garlic clove, crushed

Pepper (I like coarse ground)


Heat the oven to 220C, 200C fan, Gas 7. Tip the chopped vegetables into a roasting tin. Add the tomatoes, garlic and olive oil. Season and turn the vegetables to coat in the oil. Roast in the oven for 25-30 mins until tender and starting to char at the edges.

Make the tzatziki – skin and grate the cucumber and squeeze out the juice, mix with the Greek yogurt, dill, olive oil and garlic.

Cook the pasta in boiling salted water for 10 mins until just tender. Drain. Mix together the tzatziki, white wine vinegar and parsley and mix with the warm pasta.

Serve the roasted vegetables spooned over the pasta.

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