1 Courgette, sliced
handful of cherry tomatoes
100g mushrooms, chopped
2 medium red onions, sliced
5 asparagus stems, chopped
½ each of red/green/yellow/orange peppers, chopped
1 carton of passata with basil
extra spicy cajun spice
Jamie Oliver sezchuan spice
Serves 2 - Free on green and EE (providing you use the cheese as a HEA), 13 on red.
Place all the vegetables in a roasting dish, spray with frylight and add salt/pepper and sezchuan spice, and roast on 220° for appx 25 minutes. Meanwhile, cook pasta according to packet instructions.
Once the vegetables are ready, remove from oven. Pour the carton of passata into a large pan and warm through. Add the roasted vegetables and cajun spice and simmer for 10 minutes. Add pasta and stir through.
Pour equally between 2 mini roasting dishes and sprinkle on 42g of mozzarella (HEA) per dish. Place back in the oven and cook until cheese has melted and browned.
We had this tonight and it was SOOOO good, we also had some sweet potato wedges on the side...yumm:drool: