Pantysgawn Roasted Vegetable Pasta

• 2 courgettes, cut into sticks
• 1 red pepper, seeded and cut into strips
• 1 red onion, peeled and cut into 8 's
• 3 tablespoons olive oil
• 2 garlic cloves, finely sliced
• 300 g dried pasta shells
• 110 g organic goat cheese, cubed
• 2 teaspoons coarse grain mustard
• 85 g full fat hard cheese, grated
• 1 teaspoon dried oregano

1. Preheat the oven 425.
2. Put the courgettes, onion and red pepper in a roasting tin and sprinkle the garlic and oregano over them.
3. Drizzle with the olive oil, then season and toss to make sure all the vegetables are coated with oil.
4. Roast for 15-20 minutes until the vegetables are tender and beginning to brown.
5. Bring a large pan of salted water to the boil.
6. Add the pasta and cook for 10-12 minutes until just cooked.
7. Drain and stir into the roasted vegetables with both cheeses and mustard.

courgettes, red pepper, red onion, olive oil, garlic, pasta shells, goat cheese, coarse grain mustard, hard cheese, oregano

Taken from www.food.com/recipe/pantysgawn-roasted-vegetable-pasta-230176 (may not work)