Ingredients   

200g whole wheat pasta – or pasta of choice
8-10 cloves garlic, skin on
1 small kūmara, chopped into small cubes
1 red onion, sliced
1 courgette, sliced
1 capsicum, sliced
1 eggplant, chopped into small cubes
¼ cup olive oil
¼ cup grated Parmesan cheese
¼ cup fresh parsley, finely chopped
Chili flakes, optional
Pinch salt & black pepper

Method    

Preheat the oven to 200°C. Place the garlic cloves, kūmara, onion, courgette, capsicum and eggplant on a baking tray and drizzle with half the olive oil, salt and pepper. Toss well and roast for 18-20 minutes

While vegetables are roasting, cook pasta according to package instructions. Drain pasta and then return to cooking pot

Remove skin from garlic cloves. Place roasted vegetables into the pasta pot and add in remainder of the olive oil, Parmesan cheese, parsley and chili flakes. Toss gently and serve warm