• 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


  1. Cook the pasta in seasoned water.
  2. Cut all the vegetables to about 2”, toss in olive oil and season.
  3. Roast the vegetables on a tray in the oven at 200°C (395°F) for 20 minutes until coloured.
  4. Heat the Macphie Nacho Cheese Sauce, coat pasta with the sauce and add vegetables, mixing lightly.
  5. Garnish with rocket.

Products used