Penne with Roast Vegetables

Make this when you have roast vegetables left over from the Sunday roast, and you’ll have an impressive dish on the table with little or no work on a Monday.

Serves 4


400g penne
One tablespoon of olive oil
One clove of garlic, peeled and finely chopped
1/2 teaspoon dried chilli
400g pre-roasted vegetables: a mixture of red onions, sweet potato, squash, yellow or red peppers and cherry tomatoes – if the vegetables are large, cut them into smaller chunks
Sea salt and freshly ground black pepper
16 fresh basil leaves
One ball of fresh mozzarella torn into small pieces

1. Cook the penne in salted water according to the packet instructions (between 9-12 minutes). Drain, reserving a few spoons of pasta water.

2. While the pasta is cooking, heat the olive oil, add the garlic and chilli and fry over a gentle heat until soft; add the roast vegetables and heat through. Check the seasoning and add salt and pepper if required. Finely chop half the basil leaves and toss them with the vegetables.

3. When the pasta is cooked, toss the vegetables in a large saucepan over medium heat, adding a spoon or two of the starchy cooking water to make a sauce. Drop in the torn mozzarella. Serve garnished with the rest of the basil leaves.