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Roast antipasti, nacho cheese penne pasta
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- Cook the pasta in seasoned water.
- Cut all the vegetables to about 2”, toss in olive oil and season.
- Roast the vegetables on a tray in the oven at 200°C for 20 minutes until coloured.
- Heat the nacho cheese sauce, coat pasta with the sauce and add vegetables, mixing lightly.
- Garnish with rocket.
- 1 litre Macphie Nacho Cheese sauce
- 500g penne pasta
- 150g aubergines
- 150g courgettes
- 200g mixed peppers
- 150g red onions
- 100g rocket
- 25ml olive oil
- salt and pepper to taste