Despite the rubbish weather, bring the summer to your plate with this delicious pasta salad.
1/2 butternut squash
1 yellow pepper
1 red pepper
2 sweet potatoes
2 large cloves of garlic
1 sprig of rosemary, thyme and a few sage leaves
Rapeseed oil (or other oil suitable for roasting)
200g small tomatoes
Small handful of fresh basil leaves
Nutrition: Cooking tomatoes increases the amount of an important antioxidant called Lycopene. Antioxidants are used to protect our cells from damage and keep us healthy.
Preheat the oven to 180ºc
Cut all the veg to similar size chunks, leave skin on.
Put in roasted tin and drizzle with oil and a cracking of black pepper
Add the herbs and mix well
Roast for 30 minutes
Add the tomatoes and roast for a further 10 minutes
Remove from oven, add the torn basil leaves, some more black pepper and the pasta
Remove the garlic and squeeze the flesh over the vegetable/pasta mix
Mix well and serve with grated cheese