Roasted Squash, Sweet Potato and Pepper Pasta with Melting Goat's Cheese

Name: Roasted Squash, Sweet Potato and Pepper Pasta with Melting Goat's Cheese
Cook time: 40 min
Total time: 40 min
Cuisine: Italian
Ingredients: 350g pack ready-prepared butternut squash and sweet potato chunks; 1 yellow or red pepper, deseeded and sliced into thick strips; 1 tbsp olive oil; salt and freshly ground black pepper; 100g pasta shapes; 1 x 350g jar Dolmio Taste of Italy Tomato & Chilli Pasta Sauce; 100g goat's cheese, thickly sliced; A few basil leaves, to garnish

Over a year ago 3,665 views

Cook: 40 mins

Italian Main Course

Ingredients

350g pack ready-prepared butternut squash and sweet potato chunks
1 yellow or red pepper, deseeded and sliced into thick strips
1 tbsp olive oil
salt and freshly ground black pepper
100g pasta shapes
1 x 350g jar Dolmio Taste of Italy Tomato & Chilli Pasta Sauce
100g goat's cheese, thickly sliced
A few basil leaves, to garnish

Accompaniment

Method

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 minutes, until tender.

When the vegetables have been roasting for 15 minutes, put the pasta on to cook in lightly salted boiling water for 10-12 minutes, or according to pack instructions. Drain thoroughly and return to the saucepan.

Add the jar of Tomato & Chilli Pasta Sauce to the saucepan with the pasta and stir in the hot vegetables. Reheat gently for 1-2 minutes. Share between 2 warmed plates and serve at once, topped with the goat’s cheese and a few basil leaves.

Cook’s tip: Use a medium courgette instead of the pepper, if you prefer.

GDAs
540cals – 27%
27g sugar -30%
17g fat – 24%
6g saturated fat - 30%
1.8g salt – 30%