Roasted Vegetable Pasta
- 1 zucchini (cut into sticks)
- 1/2 red bell pepper (seeded and cut into strips)
- 1 cloves sliced garlic
- 1.5 T olive oil
- 150 g pasta shells
- 100 mL creme fraiche
- 1 t mustard (wholegrain)
- 45 g cheddar cheese (grated)
Preheat the oven to 220C (425F)/Gas 7/Fan oven 200C (400F). Bring a large pot of salted water to a boil.
Put the zucchini and red pepper in a roasting tin and sprinkle over the sliced garlic. Drizzle with olive oil, then season and toss to make sure all the vegetables are coated with oil. Roast for 15-20 minutes until the vegetables are tender and just beginning to brown.
The water should be boiling by now; add the pasta and cook for 10-12 minutes until just cooked. Drain, then stir into the roasted vegetables with the creme fraiche, mustard, and grated cheddar. Serve immediately.