Roasted Vegetable Pasta

Ingredients

• 2 oz vegetable fat spread, melted
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon rind, finely grated
• 1 small red pepper, finely sliced
• 1 small green pepper, finely sliced
• 4 oz button mushrooms, halved
• 8 cherries tomatoes, halved
• 12 oz pasta
• 16 oz chickpeas, drained

Directions

1. In a small bowl, mix half the melted spread with the parsley and the lemon rind. Set aside.
2. Brush most of the remaining melted spread over the pepper pieces and arrange, in a single layer, on a baking tray.
3. Cook in a preheated oven at 400 °F (200 °C) for 10 minutes.
4. Add the mushrooms and tomatoes to the peppers, brush with remaining spread and cook for a further 5 minutes.
5. Meanwhile cook the pasta following packet instructions, adding the chickpeas for the last minute of cooking and drain.
6. Toss the hot pasta with the roasted vegetables and the herb and lemon mixture. Season to taste and serve immediately.