Ingredients Jump to Instructions ↓

  1. 350g pack ready-prepared butternut squash and sweet potato chunks

  2. 1 yellow or red pepper, de-seeded and sliced into thick strips

  3. 1 tbsp olive oil Salt and freshly ground black pepper

  4. 100g pasta shapes

  5. 1 x 350g jar tomato and chilli pasta sauce

  6. 100g goat's cheese, thickly sliced A few basil leaves, to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C (fan oven 180°C, gas mark 6). Put the butternut squash, sweet potato and pepper into a roasting tin and add the olive oil, tossing to coat. Season. Roast for 25-30 mins, until tender. When the vegetables have been roasting for 15 mins, put the pasta on to cook in lightly salted boiling water for 10-12 mins, or according to pack instructions. Drain thoroughly and return to the saucepan Add the jar of tomato and chilli pasta sauce to the saucepan with the pasta and stir in the hot vegetables. Reheat gently for 1-2 mins. Share between two warmed plates and serve at once, topped with the goat's cheese and a few basil leaves.


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