Penne with roasted vegetable and pesto
Time: 20 minutes
6 button mushrooms
1 green pepper
Handful of fresh spinach
Salt and pepper
Red chilli flakes
White wine vinegar
Get well salted water on boil in a medium pan with the pasta in, remember brown pasta takes longer to cook so get it on first.
Prepare your vegetables, brush any dirt off your mushrooms and cut the pepper in half to take the seeds out. Put a large frying pan or wok on a medium heat with olive oil in. Chop your mushrooms in quarters and peppers in long strips then in half to try and replicate the shape of the penne. Toss these in the pan with the oil for about 5 minutes, add a splash of white wine vinegar, pinch of red chilli flakes, salt and pepper and continue to cook these for about 10 minutes until the vegetables are soft but still have a slight bite to them.
When the pasta is cooked, drain the water saving a small cup full to thin out the pesto later. Add the penne to the vegetables, along with the spinach and tomatoes cut in half, spoon in a table spoon of pesto (more or less depending on how you like it) and some of the starchy pasta water then give it a good mix.
Top with rocket, drizzle with extra virgin olive oil and serve straight away. This is a good pasta dish to eat cold as a pasta salad for the next day at work for lunch.