Pantysgawn Roasted Vegetable Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A unique and healthy vegetarian dish to enjoy as a main course for lunch or supper. Alternatively you could serve it as an accompaniment to a grilled Welsh lamb or beef steak. It is also a great buffet party dish. Pantysgawn is a Welsh cheese made from goat's milk. Courgettes are zucchini. Ingredients:
2 courgettes, cut into sticks |
1 red pepper, seeded and cut into strips |
1 red onion, peeled and cut into 8 's |
3 tablespoons olive oil |
2 garlic cloves, finely sliced |
300 g dried pasta shells |
110 g organic goat cheese, cubed |
2 teaspoons coarse grain mustard |
85 g full fat hard cheese, grated |
1 teaspoon dried oregano |
Directions:
1. Preheat the oven 425.
2. Put the courgettes, onion and red pepper in a roasting tin and sprinkle the garlic and oregano over them.
3. Drizzle with the olive oil, then season and toss to make sure all the vegetables are coated with oil.
4. Roast for 15-20 minutes until the vegetables are tender and beginning to brown.
5. Bring a large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes until just cooked.
6. Drain and stir into the roasted vegetables with both cheeses and mustard.
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