• 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