Italian night

Serves 4

Tomato & Mascarpone Intenso Pappardelle with Roasted Vegetables

Ingredients
2 courgettes, diced

2 aubergines, diced

2 red peppers, diced

1 small red onion, diced

1 tbsp. olive oil

Handful cherry tomatoes, halved

400g pappardelle pasta

1 jar Sacla’ Tomato & Mascarpone Intenso

1 ball mozzarella 125g

Sea salt & fresh black pepper to taste

1. Preheat the oven to 200°C/180°C fan. Add the diced courgettes, aubergines, peppers and red onion to a large roasting tin, toss with the olive oil and season with sea salt and freshly ground black pepper. Put in the oven and cook for 20-30 mins or until golden and tender. Add the tomatoes for the last 10 mins.

2. While that is cooking, add the pasta to a large pan of boiling water, cook for about 6-8 mins or as per pack instructions, drain and return to the pan. Heat the Tomato & Mascarpone Intenso gently then add it to hot pasta along with the roasted vegetables and toss to combine.

No meyt?

Stick some prawns in at the last minute, you'll be reet