METHOD
Place all the vegetables in a roasting dish, spray with frylight and add salt/pepper and sezchuan spice, and roast on 220° for appx 25 minutes. Meanwhile, cook pasta according to packet instructions.
Once the vegetables are ready, remove from oven. Pour the carton of passata into a large pan and warm through. Add the roasted vegetables and cajun spice and simmer for 10 minutes. Add pasta and stir through.
Pour equally between 2 mini roasting dishes and sprinkle on 42g of mozzarella (HEA) per dish. Place back in the oven and cook until cheese has melted and browned.
Serves 2 – Free on green and EE (providing you use the cheese as a HEA), 13 on red.
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