Method
- 1
Add all diced vegetables to an ovenproof dish. Sprinkle over the vegetable seasoning, 2ml of olive oil and roast or air fry until soft and slightly charred. Once cooked, blend until smooth to create a rich veggie sauce.
- 2
Heat a large pan over medium heat and add 2ml olive oil. Add the diced chicken, season with salt, black pepper, and garlic and ginger paste. Cook for 5 to 7 minutes until golden and fully cooked.
- 3
Pour the blended vegetable sauce into the pan with the chicken. Stir well and allow the flavours to cook together for a few minutes.
- 4
Meanwhile, cook the pasta according to packet instructions. Drain, reserving a small amount of pasta water.
- 5
Add the cooked pasta to the sauce, using a splash of pasta water to loosen if needed. Toss until everything is well coated and heated through. Adjust seasoning to taste. Serve warm, topped with mozzarella and garnished with fresh parsley or herbs of choice.
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