Roast Red Pepper, Mushroom and Courgette Pasta

Serves 2

2 Medium/small courgettes
1 Red Pepper
1 Onion
8 Mushrooms
100g cherry tomatoes
200g tomatoes
4 Cloves Garlic
Handful fresh parsley
Handful fresh basil

Preh-heat oven to 200 deg centigrade.

Chop Red Pepper, Courgettes and Muhrooms into chunky pieces, cover with some olive oil and salt and pepper and put on a baking tray in the oven.

Heat up some water for the pasta with salt of course, chop the garlic, parsley, basil and onion. Finely chop the tomatoes and put aside for later use. Heat olive oil in a pan and fry the onion until translucent. Add the garlic, basil and parsley for one minute. By this time, the vegetables should be ready (starting to become golden), remove the vegetables from the oven and put in the pan with the onion. Mix together for one minute then add the finely chopped tomatoes. Let simmer.

Put pasta 300g (linguine works really well with this dish) in the now boiling water and cook till al dente.

Serve hot, and maybe a sprinkle of fresh chili!! 100% vegan, 100% delicious.