There's nothing better than a plate loaded with roasted root vegetables!
Preheat the oven to 200C, 400F, Gas Mark 6. Place the prepared vegetables on a non-stick baking tray and spray lightly with olive oil. Season with salt and pepper. Sprinkle with the chilli and mix in the lime wedges.
Cook in a preheated oven for 20 minutes until soft.
Meanwhile, cook the pasta in a large saucepan of boiling water. Heat the passata in a saucepan adding the roasted vegetables. Bring to a gentle simmer.
Drain the pasta thoroughly, arrange on warmed plates and serve with sauce on top, garnish with the freshly chopped basil.
Divide into 4 servings for lunches.