Ingredients
2 courgettes, cut into sticks
1 red pepper, seeded and cut into strips
2 garlic cloves, sliced finely
3 tbsp olive oil
300g/10oz pasta shells
200ml/7fl oz tub half-fat crème fraîche
2tsp wholegrain mustard
85g/3oz cheddar, grated
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Put the courgettes and red pepper in a roasting tin and sprinkle over the sliced garlic. Drizzle with olive oil, then season and toss to make sure all the vegetables are coated with oil.
3. Roast for 15-20 minutes until the vegtables are tender and beginning to brown.
4. Bring a large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes until just cooked. Drain and stir in the roasted vegetables with the crème fraîche, mustard and grated cheddar.
