Roasted vegetable and mackerel pasta
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 2
Nutrition: Per serving
Energy
691 Kcals
Fat
20g
Saturates
4g
Sugars
23g
Salt
1.2g
Packed with goodness, and simple to make, this pasta dish makes a great mid-week meal.
Ingredients
2 tins John West Mackerel Fillets in Tomato Sauce
200g rigatoni pasta
1 courgette, sliced
1 red pepper, diced
1 yellow or orange pepper, diced
1 large red onion, cut into chunky dice
2 cloves garlic, unpeeled
1 tsp olive oil
Black pepper
Large handful rocket leaves
Method
Pre-heat the oven to 190ºC/170ºC fan/Gas 5
Place the courgettes, peppers and onion into a large bowl. Lightly crush the garlic in its skin using the blade of a large knife (sharp edge pointing away from you) and add it to the bowl. Drizzle over the oil, season with a little salt and pepper and stir, then tip the vegetables onto a large shallow baking tray. Roast for 20 minutes, turning every now and then, until starting to turn brown around the edges. Discard the garlic
Meanwhile cook the pasta for a minute or so less than the pack instructions, then drain (reserving a couple of spoonfuls of the cooking water)and return to the pan with the reserved starchy water
Tip the roasted vegetables into the pan with the pasta and pour in the tomato sauce from the tin of mackerel. Stir well then add the mackerel chunks and carefully fold through. Heat for a minute or so then serve into shallow bowls. Top with a handful of rocket and a little black pepper