Roasted vegetable pesto pasta

Prep time: 10 minutes Cook time: 30 minutes

TOP TIP: The pesto and Parmesan in this dish mean that, although it’s meat-free, it’s not vegetarian. You can easily make it vegetarian by using vegetarian pesto instead of regular pesto, and vegetarian Italian-style hard cheese instead of Parmesan.

YOU WILL NEED

† 300g cherry tomatoes,

sliced in half

† 2 teaspoons cornflour

† ½ teaspoon salt

† ½ teaspoon ground black

pepper

† ½ teaspoon paprika

† 2 garlic cloves, peeled

† 1 red onion, peeled and chopped into bite-size chunks

† 1 courgette, chopped into

bite-size chunks

† 1 red bell pepper, sliced

† 1 yellow bell pepper, sliced † 2 tablespoons olive oil

† 400g pasta shapes, such as

spiralli

† 3 tablespoons pesto

† 4 tablespoons double cream,

to serve

† A small bunch of basil leaves † 2 tablespoons grated

Parmesan

† 1 tablespoon toasted pine

nuts

HOW TO:

1

Preheat the oven to 200°C. Place the tomatoes in a large roasting dish, then sprinkle over the cornflour, salt, pepper and paprika and toss together, until the tomatoes absorb the cornflour.

2

Add the garlic, red onion, courgette and peppers to the roasting dish. Drizzle over the olive oil and toss together to coat thoroughly. Place in the oven and roast for 20 to 25 minutes, until golden brown.

3

Meanwhile, cook the pasta as per the packet instructions. Once cooked, drain the water from the pasta using a colander. 4

When the vegetables are golden, remove from the oven and stir in the pesto and cream, then return to the oven for a final two minutes, to heat through.

5

Remove the roasting dish from the oven, add the pasta and toss to coat in the sauce.

6

Divide the pasta among four bowls and serve topped with fresh basil leaves, grated Parmesan and toasted pine nuts.