Serves 4 Vegetarian INGREDIENTS: 1 Port Salut wedge 1 courgette 1 red onion 1/2 aubergine 1 red pepper, seeded 12 cherry tomatoes 200g penne pasta 4 cloves garlic 2 sprigs fresh rosemary 45ml olive oil Salt and pepper, freshly ground 1tbsp freshly chopped flat leaf parsley
METHOD: 1. Pre-heat the oven to 200ºc, Gas 6, 400ºF. 2. Cut the courgette, onion, aubergine and pepper into bite sized pieces. Place on a baking tray with the garlic cloves and rosemary sprigs. 3. Drizzle with half the oil, salt and pepper and bake in the oven for 15 minutes. Turn the vegetables, add the tomatoes and return to the oven for 5 minutes. 4. Meanwhile cook the pasta in plenty of boiling water for 8-10 minutes or until tender. Cut the Port Salut® wedge into cubes. 5. Drain the pasta, return to the pan with the remaining oil, cheese, vegetables and parsley. Toss well and place in a warm serving dish. Serve with a warm ciabatta and salad. 6. Tip! Use walnut or hazelnut oil to give a different flavour. Recipe courtesy of Bel Foodservice