Penne with vegetables & goats' cheese

Sometimes you have to improvise a recipe with whatever's around - whether it's to avoid wasting food or you just didn't get time to shop. We like to roast a batch of vegetables at the beginning of the week, just to have them lying-in-wait to liven up quick-fix meals.

This one features penne with roasted butternut squash & sweet potato chunks, tenderstem broccoli & spinach, served with a dollop of goats' cheese that complements the sweetness of the roasted veg. 

Ingredients

(Serves 2)

Penne 150g

Sweet potato and butternut squash 10 pre-roasted chunks

Tenderstem broccoli 3-4 bits

Spinach Handful

Red onion 1, finely chopped

Garlic 2-3 cloves, finely chopped

Goats' cheese Several scoops, we used one with chives

Coriander pesto optional

How to cook

Cook your penne al dente in salted water*. Meanwhile heat some oil in pan, adding the onion and garlic. When sautéed, add the broccoli stems and cook for 5 mins. Add the roasted veg for a further 3 mins to heat through, then throw in some spinach leaves. 

Serve the penne - adding some pesto of your choice if you so wish - and spoon some vegetables on top, adding a few dollops of goats' cheese to crown the dish, which slowly melts into it making this one seriously moorish quick-fix pasta dish.

*Note: You could use pre-cooked leftover pasta. We've tried this dish simply microwaving leftover plain pasta, and then add to the vegetables for a minute to coat in the cooking oils, before serving. Try our carrot & courgette risotto recipe for another fast yet utterly delicious dinner.