INGREDIENTS

• 1/2 aubergine, cut in chunks
• 2 small or one large red onions, cut into wedges
• 3 cloves of garlic, unpeeled
• 1 courgette, cut into chunks
• 1 red pepper, cut into chunks
• 2 small or one large carrot, sliced
• 1 jar of Organico Sundried Tomatoes, drained
• 1/2 tin of chopped tomato
• sea salt and black pepper to season
• rapeseed oil to roast
• 70g of Organico Perfect Fusilli per person
• feta cheese & parsley to serve (optional)

DIRECTIONS

1. Preheat the oven to 180 degrees C.
2. Pop the aubergine, courgette, pepper, onion and garlic on a roasting tray, drizzle with rapeseed oil, season with salt and pepper and roast in the oven for 30-40 minutes, until the veg is cooked.
3. In the meantime, cook the pasta.
4. Remove the garlic from the roasting tray and peel the cloves.Add to a blender alongside the other roasted vegetables, 1/2 tin of chopped tomato and the drained sun-dried tomatoes.Season with a big pinch of sea salt and plenty of black pepper and blend until completely smooth.Return the sauce to a pan to warm through.
5. Combine the sauce and pasta, divide between plates and serve topped with feta and fresh parsley.

Enjoy your super quick and tasty meal!