Quick, healthy and very tasty mid-week meal for the whole family
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Ingredients
- 2 red peppers roughly chopped
- 400 grams mushrooms thickly sliced
- 1 red onion sliced
- 2 sticks celery chopped
- 2 cloves garlic thinly slices
- 2 tsp thyme leaves
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 300 g fusilli pasta
- 2 400g tinned tomatoes
- 4 tbsp pesto
- 150 g goats cheese log sliced
Instructions
- Preheat the oven to 200C fan.
- Add the peppers, mushrooms, celery and onion to a roasting tin. Sprinkle with thyme and chilli, season, salt and pepper then drizzle with olive oil.
- Mix everything with your hands to make sure all the veg are evenly coated and place the tray in the oven for 20 minutes.
- Meanwhile, bring a pan of salted water to the boil and cook the fusilli for 10 minutes (or as per pack instructions).
- When cooked to your liking, remove from the heat and drain into a colander.
- Add the fusilli and chopped tomatoes to the pan and season again.
- Dot the top with pesto and then arrange the goat's cheese.
- Return to the oven to bake for a further 20 minutes.
Nutrition
Calories: 539kcalCarbohydrates: 68gProtein: 21gFat: 21gSaturated Fat: 7gCholesterol: 16mgSodium: 289mgPotassium: 730mgFiber: 6gSugar: 9gVitamin A: 2701IUVitamin C: 83mgCalcium: 113mgIron: 3mg
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