Roasted Vegetable Pasta
Welcome to one of this month’s healthy family recipes.
Please share your own ideas and healthy family recipes in the Healthy Family Recipes section of Candis Chat
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
1 tblsp olive oil
1 red and 1 orange pepper, deseeded and roughly chopped
1 large sweet potato (about 300g) peeled and cut into rough 2.5cm chunks
1 large courgette, trimmed, halved lengthways and cut into 1cm slices
150 g cherry tomatoes, halved
250 g dried penne pasta
120 g Philadelphia Light with Garlic & Herbs
3 tblsp semi-skimmed milk
fresh basil leaves, to garnish
1. Preheat the oven to 220°C, Gas Mark 7. Toss the olive oil, peppers, sweet potato and courgette in a large roasting tin and season with freshly ground black pepper. Roast for 20-25 minutes, until the vegetables are tender and lightly browned. Then add the tomatoes and cook for another 5 minutes.
2. While the vegetables are cooking, get some water boiling, then cook the pasta for 10-12 minutes until just tender. Drain in a colander, then return to the pan and stir in Philadelphia and milk until the Philly melts and makes a creamy sauce.
3. Toss with the roasted vegetables. Tip into a large, warmed serving dish and garnish with fresh basil.