Penne Pasta with Roasted Courgettes

A delicious vegetarian dish. View our selection of vegetarian ready meals and frozen vegetables.

Portions: 4


  • 700g Cooked Penne Pasta
  • 420g Courgettes (cut into 20mm dice)
  • 140g Red Onions (cut into 20mm diced)
  • 140g Chestnut Mushrooms (sliced)
  • 5g Fresh Garlic (peeled and chopped)
  • 140g Yellow Peppers (cut into 20mm dice)
  • 140g Green Peppers (cut into 20mm dice)
  • 140g Black Olives
  • 320g Chopped Tomatoes
  • 100g Water
  • 10g Light Vegetable Stock Paste
  • 15g Fresh Basil (torn)
  • 50g Olive Oil
  • 15g Sun Dried Tomato Puree


  1. On a roasting tray, place the diced courgettes, diced red onions, diced green peppers and diced red peppers. Pour over the 30g of the olive oil. Mix together and then place in a moderate hot oven for about 20 minutes until golden brown. Leave to one side.
  2. In the base of a heavy bottomed saucepan, place the remainder of the olive oil, add the garlic and the sliced chestnut mushrooms and cook until tender but without colouring.
  3. Add the chopped tomatoes, water and light vegetable stock. Cook for about 5 minutes.
  4. Add the roasted vegetables and the olives and stir into the sauce.
  5. Add the sun dried tomato puree and the torn basil leaves. Stir in and cook until the core temperature has been reached.