Ingredients

• 3 capsicums
• 3 courgettes
• 2 small red onions
• olive oil
• salt
• pepper
• 750g penne pasta
• 4 cloves garlic
• 90g baby spinach leaves
• 170g tomato paste
• 3 cans tinned cherry tomatoes
• 1 vegetable stock cube
• 3 tsp brown sugar
• 60g butter
• 250g red pesto
• grated cheese

Method

1. Preheat the oven to 220°C fan-forced. Bring a saucepan of salted water to the boil big enough to cover the pasta.
2. Thinly slice the capsicum into strips. Thinly slice the courgette into half-moons. Slice the red onion into 2cm wedges. Place the capsicum, courgette and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 18-20 minutes. Tip: cut the veggies to the correct size so they cook in the allocated time.