Roasted Vegetable Pasta

Ingredients

• 1 tbsp lemon rind, finely gratedNutrition
• 4 oz button mushrooms, halvedNutrition
• 1 tbsp fresh parsley, choppedNutrition
• 1 small green pepper, finely slicedNutrition
• 8 cherries tomatoes, halvedNutrition
• 1 small red pepper, finely slicedNutrition
• 12 oz pastaNutrition
• 16 oz chickpeas, drainedNutrition
• 2 oz vegetable fat spread, meltedNutrition

Directions

1. 1In a small bowl, mix half the melted spread with the parsley and the lemon rind. Set aside.
2. 2Brush most of the remaining melted spread over the pepper pieces and arrange, in a single layer, on a baking tray.
3. 3Cook in a preheated oven at 400 °F (200 °C) for 10 minutes.
4. 4Add the mushrooms and tomatoes to the peppers, brush with remaining spread and cook for a further 5 minutes.
5. 5Meanwhile cook the pasta following packet instructions, adding the chickpeas for the last minute of cooking and drain.
6. 6Toss the hot pasta with the roasted vegetables and the herb and lemon mixture. Season to taste and serve immediately.

Nutrition per serving

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