Name: Roasted vegetable pasta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 courgettes, cut into sticks; 3 red capsicums, seeded and cut into strips; 3 tablespoon olive oil; 2 garlic cloves, finely sliced; 2 teaspoon garlic salt; 1 tablespoon fresh rosemary or thyme (optional); 300 gram pasta shells; 3 tablespoon lite crème fraîche; 2 teaspoon wholeseed mustard; 1 teaspoon lemon juice or balsamic vinegar (optional); 85 gram cheddar cheese, grated

Roasted vegetable pasta

We all love roasted Italian vegetables when dining out, but so often do not prepare them at home. It’s a pity, as the roasted veges in this pasta dish are as appealing...

Ingredients

6 courgettes, cut into sticks

3 red capsicums, seeded and cut into strips

3 tablespoon olive oil

2 garlic cloves, finely sliced

2 teaspoon garlic salt

1 tablespoon fresh rosemary or thyme (optional)

300 gram pasta shells

3 tablespoon lite crème fraîche

2 teaspoon wholeseed mustard

1 teaspoon lemon juice or balsamic vinegar (optional)

85 gram cheddar cheese, grated

Method

1.Preheat the oven to 200ºC fan bake.

2.Place the courgettes and capsicums on a baking tray and drizzle with olive oil. Top with garlic, a sprinkling of garlic salt and fresh rosemary or thyme. Roast for 15 to 20 minutes.

3.While the veges are roasting, cook the pasta shells in a large pot according to the packet directions.

4.Drain the pasta and put it back into the pot. Add crème fraîche, mustard and the roasted veges with their oil and crunchy herbs. Add a little acidity (lemon juice or balsamic vinegar) if desired. Gently mix.

5.Stir through the cheese and serve.

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Ingredients

Method

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