Roasted squash, sweet potato & pepper pasta with melting goat’s cheese

This vegetarian supper is so tasty and good for you! Make it with chunks of butternut squash and sweet potato (which can be bought ready-prepared to save time) with yellow pepper strips. Roast until tender, then mix with a jar of Dolmio Taste of Italy Tomato & Chilli Pasta Sauce and serve topped with slices of melting goat’s cheese and a few basil leaves. Yum!

• Preparation: 10 mins
• Cooking: 30 mins
• Serves: 2

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

What you need:

• 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

What you do:

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.
2. 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.
3. 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.

Handy cook's tip:

Use a medium courgette instead of the pepper, if you prefer.

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy