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Pantysgawn Roasted Vegetable Pasta Recipe

Pantysgawn Roasted Vegetable Pasta Recipe

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Ingredients:

Serving

2 courgettes, cut into sticks
1 red pepper, seeded and cut into strips
1 red onion, peeled and cut into 8 's
3 tbsp olive oil
2 garlic cloves, finely sliced
300 g dried pasta shells
110 g organic goat cheese, cubed
2 tsp coarse grain mustard
85 g full fat hard cheese, grated
1 tsp dried oregano

Directions:

Preheat the oven 425.
Put the courgettes, onion and red pepper in a roasting tin and sprinkle the garlic and oregano over them.
Drizzle with the olive oil, then season and toss to make sure all the vegetables are coated with oil.
Roast for 15-20 minutes until the vegetables are tender and beginning to brown.
Bring a large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes until just cooked.
Drain and stir into the roasted vegetables with both cheeses and mustard.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	572.23 Kcal (2396 kJ)
Calories from fat	235.66 Kcal
		% Daily Value*
Total Fat	26.18g	40%
Cholesterol	42.05mg	14%
Sodium	290.79mg	12%
Potassium	365.55mg	8%
Total Carbs	65.46g	22%
Sugars	3.08g	12%
Dietary Fiber	9.61g	38%
Protein	19.87g	40%
Vitamin C	40.5mg	67%
Iron	1.4mg	8%
Calcium	507.8mg	51%

Amount Per 100 g
Calories	292.38 Kcal (1224 kJ)
Calories from fat	120.41 Kcal
		% Daily Value*
Total Fat	13.38g	40%
Cholesterol	21.49mg	14%
Sodium	148.58mg	12%
Potassium	186.78mg	8%
Total Carbs	33.45g	22%
Sugars	1.57g	12%
Dietary Fiber	4.91g	38%
Protein	10.15g	40%
Vitamin C	20.7mg	67%
Iron	0.7mg	8%
Calcium	259.4mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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