ROASTED VEGETABLE PASTA

A comforting dish that’s a doddle to prepare. It is best cooked with bean, pea or lentil pasta, which is higher in protein and fibre and is found in most supermarkets – or use wholewheat penne.

Serves 2 460cals per serving

2 peppers (any colour), deseeded and cut into roughly 2cm chunks 1 medium courgette, trimmed, quartered lengthways and cut into roughly 2cm chunks 1 large red onion, peeled and cut into 12 wedges 2tbsp olive oil

Salt and freshly ground black pepper

12 cherry tomatoes, halved

½tsp crushed dried chilli flakes (to taste)

50g (1¾oz) dried bean, pea, lentil or wholewheat penne pasta

50g (1¾oz) young spinach leaves

125g (4½oz) mozzarella pearls (mini balls), drained and halved

Preheat the oven to 200°C/ fan 180°C/gas 6. Place the peppers, courgette and onion in a large baking tray. Drizzle with the oil, season with salt and lots of ground black pepper and toss. Roast for 20 minutes. Remove from the oven and turn all the vegetables. Add the tomatoes and sprinkle with chilli flakes. Cook for 10 minutes, or until lightly browned.

Meanwhile, half-fill a medium saucepan with water and bring to the boil. Add the pasta and stir. Return to the boil and cook for 10-12 minutes, or until tender, stirring occasionally. Drain the pasta and return it to the pan.

Add the spinach leaves, roasted vegetables and mozzarella pearls to the pan. Toss everything together and season with more black pepper. Cook the pasta for about 1 minute, stirring until the mozzarella pearls begin to melt and the spinach leaves wilt. Serve.