Creamy tomato & pepper pasta

Source: BBC Good Food: Low-fat Feasts

Ingredients

Instructions

1. Heat the oven to 180°C/gas 6. Quarter the tomatoes, roughly chop the pepper (discard the seeds) and finely chop the garlic. Put the veg in a roasting tin and drizzle over the oil. Season well.
2. Roast for
   30-35 minutes, stirring halfway through, until softened and slightly browned. Meanwhile, cook the pasta in a large pan of salted boiling water for
   10-12 minutes until just tender.
3. Remove the vegetables from the oven and stir in the creme fraiche a spoonful at a time. Gently reheat on the stove, taste and season if necessary. Stir in the drained pasta and serve with grated Parmesan.

Nutrition

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