Roasted vegetables and herby French Persillade seasoning along with pasta and plenty of cheese - this will become a weeknight favourite!

6

1-2 tbsp of Carla’s Persillade Seasoning

2 red peppers

2 courgettes

1 medium-sized butternut squash

4 portobello mushrooms

1 yellow onion

¼ cup extra virgin olive oil

1 tsp salt

½ tsp freshly ground black pepper

450g penne pasta

3 cups marinara sauce

1 cup Gruyere or Emmental cheese, grated

½ cup grated smoked mozzarella

¼ cup grated Parmesan plus 1/3 cup for topping

1 ½ cups frozen peas, thawed

30g unsalted butter, cut into small pieces

Preheat the oven to 230 degrees Celsius.
Prep the vegetables: peel the squash and chop into 1 inch cubes, slice the courgettes into quarters lengthwise and cut into 1 inch pieces, peel the onion and slice into 1 inch strips, chop the mushrooms into 1-2 inch pieces and finally, de-seed the peppers and chop into 1 inch strips.
Line a baking sheet, and toss the peppers, squash, mushrooms, courgette and onion with the olive oil and ½ tsp salt and ¼ tsp pepper.
Sprinkle over Carla’s French Persillade Blend until all the vegetables have a generous coating.
Roast the vegetables until tender – check after 15 minutes.
Bring a large pot of salted water to a boil over a high heat. Add the pasta and cook for about 6 minutes. As you’ll be cooking the pasta a second time in the oven, you want to make sure it’s not completely cooked. Drain in a colander.
In a large bowl, combine the pasta with the roasted vegetables, marinara sauce, gruyere, mozzarella, ¼ cup of the Parmesan, the peas and the remaining ½ tsp salt and ¼ tsp pepper. Gently mix using a wooden spoon until all the pasta is coated with the sauce and the ingredients are well combined.
Tip the pasta into a greased 9 x 13 x 2 inch baking dish.
Top with the remaining 1/3 cup of Parmesan cheese and the butter pieces.
Bake until the top is golden and the cheese melts, about 25 minutes.