Roast vegetable pesto pasta

Method

1. 1

   Spread the aubergine, peppers and onions onto a baking tray and add a pinch of salt and pepper, the chilli flakes and the garlic purée, mixing to ensure it’s all covered evenly

2. 2

   Spray with some spray oil and put in a preheated oven on 180°C for 30 minutes, mixing in the cherry tomatoes 10 minutes before the end

3. 3

   Meanwhile, cook the pasta according to the packet instructions (saving a splash of pasta water for later) and add to the tray of vegetables once cooked and mix together

4. 4

   Add the red pesto, the pasta water and the cream cheese and mix together well

5. 5

   Serve and enjoy!