A cheesy breadcrumb topping adds a pleasing crunch to pasta and roasted vegetables in a rich tomato sauce.
½ butternut squash, peeled and cut into 3cm/1¼in chunks
½ aubergine, cut into 3cm/1¼in chunks
1 large sweet potato, peeled and cut into 3cm/1¼in chunks
1 courgette, cut into 3cm/1¼in chunks
3 tbsp olive oil, plus extra for frying
1 onion, finely chopped
1 garlic clove, finely chopped
400g/14oz tinned chopped tomatoes
400g/14oz penne pasta
100g/3½oz fine green beans, cut into 2cm/1in lengths, blanched
2 tbsp roughly chopped flatleaf parsley
100g/3½oz fresh breadcrumbs
150g/5½oz strong cheddar cheese, grated
Preheat the oven to 200C/400F/Gas 6.
Place the squash, aubergine, sweet potato and courgette in a large roasting tin and drizzle with with the olive oil. Roast in the oven for 20 minutes, or until soft and golden-brown.
Heat a medium frying pan and add a little oil. Once hot, add the onion and garlic. Cook for 3-4 minutes until soft.
Add the tinned tomatoes and cook for a further 15 minutes, or until reduced in volume by half.
Meanwhile, place a large saucepan of water on the hob and add a pinch of salt. Once boiling, add the penne pasta and cook according to packet instructions. Once cooked drain and stir in the tomato sauce, roasted vegetables, green beans and parsley. Transfer to an ovenproof dish.
Mix the breadcrumbs and cheese in a small mixing bowl, then sprinkle over the pasta.
Bake in the oven for 15-20 minutes, or until golden-brown.
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