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