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Roasted vegetable pasta bake

This is a great healthy but filling dish for a cold day. Sometimes when its really cold outside you crave filling foods like casseroles and stews this is an alternative for vegetarians or just for something a little different. I love pasta and vegetables and often get bored of the same foods.

Ingredients

1 red onion
1 red pepper
1 yellow pepper
1 large courgette
Mushrooms
2 cloves garlic
mixed Italian herbs
160g uncooked pasta (any shape)
16fl oz passata or a large jar (pureed tomatoes)
salt and pepper
8 oz low fat cheese grated

Method

Preheat the oven to gas mark 7. Chop all the veges in to bite size pieces and crush the garlic and chop.
Place all the veges in an oven proof dish with the garlic and herbs and spray with fry light or spray oil. Place in the oven and roast until they are going crispy about 30 mins.

Cook the pasta and drain remove the veges from the oven and tip into the pasta add the passata and seasoning. Place the mix back into the oven proof dish and sprinkle with the grated cheese cook or grill until the cheese is bubbling and golden. Serve on its own or with some low fat garlic bread or just a crusty baguette

Learn more about this author, Natasha Hone.
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