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- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Place the peppers, onion, chillies and garlic on a large rimmed baking tray. Drizzle with the olive oil and season with the oregano, basil and some salt and black pepper. Roast for 30 minutes or until soft.
- Transfer the vegetables to a blender along with all of their juices. Add the passata and lemon juice. Blend together until smooth.
- Bring a large pot of salted water to a boil and cook the penne according to the package instructions. Drain well, then return to the pan. Add the roasted vegetable sauce and the Mozzarella and stir until the sauce is heated through and the cheese has melted.
- Divide between bowls and top with grated Parmesan. Serve with garlic bread and salad.
Note: Any other short pasta can be used as an alternative to penne, if you wish.
Per serving 354kcals, 10.7g fat (2.2g saturated), 51.9g carbs, 1.9g sugars, 12.9g protein, 1g fibre, 0.082g sodium
TOP TIP If you’re cooking for children or you’re not a fan of spicy foods, de-seed the chillies before roasting.