Mains
Roasted Vegetable Pasta
Ingredients
- 2 courgettes, cut into sticks
- 1 red pepper, seeded and cut into strips
- 2 garlic cloves, finely sliced
- 3 tbsp. olive oil
- 300 gr. (12 oz.) dried pasta shells
- 200 ml (7 fl. oz.) tub half-fat crème fraîche
- 2 tsp. wholegrain mustard
- 100 gr. (3½ oz.) cheddar cheese
- Preheat oven to 200º C.
Method
1
Put the courgettes and red pepper in a roasting tin and sprinkle the garlic over them. Drizzle with the olive oil, then season and toss to make sure all the vegetables are coated with oil. Roast for 15-20 minutes until the vegetables are tender and beginning to brown.
2
Cook the pasta in a pan of boiling water. Drain and stir into the roasted vegetables with the crème fraîche, mustard and grated cheddar.
3
Serve with crusty bread!
4
Vary vegetables, e.g aubergine, asparagus, sweet potato, butternut squash