Roasted Veg & Boursin Pasta
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 large carrots
- 1 small courgette
- 1 yellow pepper
- 1/2 red onion
- 200g cherry tomatoes
- 3 garlic cloves
- 1.5 tbsp oil
- 1/2 tsp oregano
- 150g Boursin
- 350g pasta
Method
- Preheat the oven to 180c / 390f.
- Chop the carrots, courgette, yellow pepper and red onion into bite sized pieces and add to a large baking dish along with the whole cherry tomatoes.
- Add the garlic cloves, peeled but left whole.
- Drizzle on the oil, add the oregano and mix well.
- Make a space in the centre of the dish and add the Boursin.
- Bake in the oven for 35 minutes.
- In the meantime cook the pasta in a saucepan on the hob. Before draining remove 250ml of the pasta cooking water and set aside.
- Remove the dish from the oven and transfer the veggies and Boursin to a food processor or blender. Add the reserved pasta water and blitz until smooth.
- Mix this sauce with the cooked pasta and serve immediately.