Roasted squash, sweet potato and pepper pasta with goat's cheese

1 yellow or red pepper, deseeded and sliced into thick strips

1 tbsp olive oil

Salt and freshly ground black pepper

100g pasta shapes

1 x 350g jar of Tomato and Chilli Pasta Sauce

100g goat's cheese, thickly sliced

A few basil leaves, to garnish

What to do:

1 Preheat the oven to 200 ˚C, fan oven 180 ˚C, Gas mark 6.

2 Put the butternut squash, sweet potato and pepper into a roasting tin and add the olive oil, tossing to coat. Season. Rosat for 25-30 minutes, until tender.

3 When the vegetables have been roasting for 15 minutes, put the pasta on to cook in lightly salted boiling water for 10-12 minutes, or according to pack instructions. Drain thouroughly and return to the saucepan.

4 Add the jar of Tomato and Chilli Pasta Sauce to the saucepan with the pasta and stir in the hot vegetables. Reheat gently for 1-2 minutes. Serve at once, topped with goat's cheese and a few basil leaves.

Recipe courtesy of Dolmio.