Creamy Italian Roasted Vegetable Pasta

Preheat your oven to 400°F (200°C). Dice 1 medium aubergine, 1 medium zucchini, chop 1 large red bell pepper, and 1/2 large onion.

Place the diced vegetables on a baking sheet. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in the oven for 20 minutes until tender and lightly browned.

Meanwhile, bring a large pot of salted water to a boil. Cook 8 oz pasta according to package directions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta.

In a large skillet over medium heat, add 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in 1 1/2 cups tomato sauce and 1 tsp dried oregano. Simmer for 5 minutes.

Reduce the heat to low. Stir in 1/2 cup plain yogurt and 2 cups fresh spinach. Stir constantly until the spinach is just wilted, about 2 minutes. Do not let it boil to prevent the yogurt from separating.

Add the cooked pasta, roasted vegetables, and reserved pasta water to the skillet. Toss well to combine the ingredients. Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve warm.