CHORIZO & ROAST VEGIE PASTA BAKE

SERVES 6-8 PREP 30 MINS COOK 50 MINS PER SERVE 3679kj 2 red capsicum, seeded, sliced 6 medium cup mushrooms, quartered 2 zucchini, sliced 1 red onion, 1cm wedges

cup olive oil 500g large pasta spirals 2 chorizo,thinly sliced 2 garlic cloves, finely sliced

cup white wine 1 ½ cups tomato passata 50g baby rocket 150g Greek feta crumbled crusty bread, to serve 1 Preheat oven to moderate, 180°C. 2 On a large oven tray, arrange vegetables in a single layer. Drizzle with 2 tbsp oil and season to taste. Bake 20-25 mins until golden.

3 Meanwhile, cook pasta following packet instructions. Drain well, return to pan and keep warm.

4 In a large frying pan, heat remaining oil on medium. Saute chorizo and garlic 4-5 mins. Add wine and bring to boil. Stir in passata and rocket.

5 Toss chorizo sauce through pasta with vegetables and any pan juices.

6 Spoon pasta mixture evenly between 8 x 2-cup ramekins (or a 4L casserole dish). Sprinkle with feta. Bake 15-20 mins until cheese begins to colour. Serve with bread.