Plot twist: the air fryer is perfect for roasting vegetables – which opens up a whole feast of opportunities. If you want honeyed parsnips for Sunday lunch or herby pumpkin for an autumn soup, don’t touch that oven. Your air fryer has it covered!

Roasting vegetables in your air fryer

There’s something so comforting about roasting a tray of vegetables in different colours. And it’s a good job to do in bulk, but there are times when you just want a few roasted vegetables – some charred courgette to mix with herby couscous, or a few tomatoes to add depth of flavour to your pasta sauce.

The air fryer is a brilliant shortcut to getting that roasted taste and, with no preheating required, it’s amazingly fast, too.

Air fryer roasted vegetables to try

- 🍴 Obviously we must divert your attention to the perfect roast potatoes, because everyone deserves to have that recipe up their sleeves.

- 🍴 Use the air fryer instead of the oven in most roasted vegetable recipes: it’s perfect for roasting a head of garlic (just lop off the top half-centimetre, drizzle with olive oil and wrap the bulb in foil), which is handy for making roast garlic mayo or smashed potato salad.

- 🍴 No need to blanch vegetables like carrots, parsnips, courgettes or tomatoes before roasting in the air fryer – but we do like to parboil potatoes first, as it gives them more crunch.

- 🍴 Try our beef and cheese stuffed peppers recipe.

- 🍴 … or roast two halved peppers and blend them with feta cheese and olive oil to make a delicious dip!

Air Fryer Roasted Butternut & Pesto Rigatoni

Serves 2

Half a medium squash (approx. 300-500g)
1/2 tbsp olive oil
1 tsp sage or thyme, finely chopped (optional)
200g dried rigatoni
125ml single cream
2-3 tsp pesto
50g Parmesan, finely grated
Sea salt and black pepper
Pine nuts to garnish (optional)

1 – Peel and chop the squash into 2-3cm chunks. Toss with the olive oil and chopped herbs and place onto the crisper rack in the glass drawer of your Clear Mini.

2 – Roast for 16-17 minutes at 180°C.

3 – While that’s cooking, boil the kettle and cook your pasta, at a rolling boil, for about 10 minutes (check packet instructions). Drain.

4 – Add the cream to the hot saucepan and stir in pesto and half the Parmesan, stirring over a low heat to combine. Taste and season the sauce with salt and pepper.

5 – Add the drained pasta and the cooked butternut squash and stir gently. Serve with a sprinkle of extra Parmesan and pine nuts.

PASTA PLEASE

Love pasta as much as we do? Share your new favourite pasta suppers with us @KelenandWillian . We’re always looking for new ways to use the air fryer and making pasta sauce has lots of potential!

Air Fryer Roast Vegetables

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