Roasted vegetable pastaby ellie brooks
|Preperation time: 10 mins
Cooking time: 20 mins
|1 large courgette, cut into thin sticks;
1 red pepper, deseeded and cut into strips;
2 garlic cloves, finely sliced;
3 tbsp olive oil;
300g pasta shells or tubes;
200ml creme fraiche;
2 tsp wholegrain mustard;
85g cheddar, grated.
|Put the courgette and red pepper sticks in a
roasting dish and sprinkle over the garlic and olive oil. Toss to
coat all the vegetables in the oil. Roast for 20 mins in oven at
220c/fan oven 200c/ gas7.
Meanwhile cook the pasta in boiling water for 10 -12, or according to pack instructions. Drain.
Stir the pasta into the cooked vegetables with the creme fraiche, mustard and grated cheddar. Serve straight away.
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