penne pasta with roasted vegetables

Meal for 2 people or 1 main meal and lunch for next day

Things you'll need to cook this meal:

saucepan
roasting dish or baking tray (whichever you have)
penne pasta - 150grams (in no scales just put in as much as you think but it swells and becomes much bigger so don't over fill the pan)
philadelphia cheese with herbs
small red onion - chopped in quarters
small red pepper - chopped into chunks
small courgette - chopped into chunks
2 cloves garlic - chopped
4 pieces of sundried tomatoes (chopped) from a 280gram Jar
olive oil or sunflower oil
120g philadelpia cheese with herbs
1/4  of a stock cube with 50ml of hot water
3 or 4 sage leaves if you have them but don't worry if not
black pepper
NO SALT NEEDED

Pre-heated oven 190 degrees centigrade for 30-40 minutes

Method

chop all the veg and throw into the roasting dish, add a good splash of olive or sunflower oil, garlic, sage leaves and sundried tomatoes. Mix around with hands or spoon.

Roast in the oven for 30-40 minutes.

15 minutes before the end of the roasting time put your pasta on, bring to boil and simmer for 10 minutes. If you decide you want to have garlic bread with it then put that in the oven now too.

When cooking time is up drain the pasta and put back into the saucepan. Add the philly cheese and stock (mixed with the water) to the pasta in the saucepan, stir until well mixed.

Remove the veggies from the oven and add to the pasta. You may want to put the veggies onto a piece of kitchen towel to absorb any excess oil if you have used to much in the roasting tin and then add to pasta.

This meal tastes great the next day hot or cold.

Enjoy