Fab for getting in your five a day
350g pack ready-prepared butternut squash and sweet potato chunks
1 yellow or red pepper, deseeded and sliced into thick strips
1 tbsp olive oil
Salt and freshly ground black pepper
100g pasta shapes
1 x 350g jar of Tomato and Chilli Pasta Sauce
100g goat's cheese, thickly sliced
A few basil leaves, to garnish
What to do:
1 Preheat the oven to 200 ˚C, fan oven 180 ˚C, Gas mark 6.
2 Put the butternut squash, sweet potato and pepper into a roasting tin and add the olive oil, tossing to coat. Season. Rosat for 25-30 minutes, until tender.
3 When the vegetables have been roasting for 15 minutes, put the pasta on to cook in lightly salted boiling water for 10-12 minutes, or according to pack instructions. Drain thouroughly and return to the saucepan.
4 Add the jar of Tomato and Chilli Pasta Sauce to the saucepan with the pasta and stir in the hot vegetables. Reheat gently for 1-2 minutes. Serve at once, topped with goat's cheese and a few basil leaves.
Recipe courtesy of Dolmio.
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