Serves 4
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  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. In a large, roasting tray add the peppers, tomatoes, red onion and basil leaves. Drizzle with olive oil and season with salt and pepper. 
  3. Make some space in the centre of the tray, and place the ball of mozzarella in the space. Scatter the garlic over the mix, add a drizzle of olive oil, and roast for 30-35 minutes, or until the vegetables are soft.
  4. Cook the pasta according to pack instructions. Drain but reserve some pasta water.
  5. Remove the tray from the oven and stir in the red wine vinegar. Add the pasta and a splash of the pasta water to the tray and toss everything together.
  6. Add the Parmesan, toss again, and serve.

Nutrition Facts

Per serving 470kcals, 13.3g fat (5.4g saturated), 71.2g carbs, 9g sugars, 20.2g protein, 5.8g fibre, 0.289g sodium 

DinnerFreezer-friendlyMeat-freeLow-fatBudget mealsVegetarian

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