Roasted vegetable pastaby ellie brooks |
| Preperation time: 10 mins Cooking time: 20 mins Serves: 4 |
| Recipe Ingredients |
| 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. |
| Recipe Method |
| 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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stroganoff Pork pan-fry with creamy mushrooms Roasted vegetable salad Chinese crispy fried noodles Tagliatelle with lemon chicken and courgettes |
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