Summer Veg Pasta - Quick midweek dinner

Oven at 180 C

Fill a pot big enough for the veg, with boiling water, toss in the veg and blanch for 2-3 minutes

Drain and tip into an oven proof dish, add the garlic, olive oil nd tsp of chilis in oil, mix well and roast for about 15 minutes until ready

Heat the passata, add the dried mixed herbs, season to taste including a little sugar if needed.

Meanwhile, cook spaghetti according to package directions. Drain; Add tomato passata to your serving dish, followed by spaghetti then the roast veg. Drizzle with the optional pesto and top with parmesan and serve.

Serves 4

 2-3 tablespoons olive oil

 1 by 750g frozen mixed Mediterranean style veg (courgettes, tomatoes, peppers, aubergine, onion etc) – widely available in frozen food section.

2 garlic cloves, peeled and chopped

1 teaspoon chili in oil or 1/2 finely chopped chili

250ml tomato Passata

1 teaspoon dried mixed herbs

 400g dried wholegrain spaghetti

 2 handfuls of grated Parmesan to serve

2 tbsp pesto (optional)