Ingredients

  • 300g wholewheat pasta shapes, such as penne or fusilli
  • 2tbsp olive oil
  • 1 courgette, cut into 2.5cm cubes
  • 1 medium aubergine, cut into 2.5cm cubes
  • 1 red pepper, cut into 2.5cm cubes
  • 1 red onion, cut into thin slices
  • salt and pepper
  • 2 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp balsamic vinegar
  • 1 tbsp tomato paste
  • 2 tbsp torn fresh basil leaves or 2 tbsp basil pesto
  • 100g grated Kerrygold Mature Cheddar
  • green salad, to serve

Directions

Wholewheat pasta is a very easy, healthy swap to make for regular pasta. Wholewheat pasta has three times more fibre, double the B vitamins and 25% more protein compared to refined white pasta. From a texture and flavour point of view, there isn’t such a huge difference that your family will notice. Wholewheat pasta cooks to a nice firm, al dente texture with a very similar taste to white pasta. - Rozanne Stevens
  1. Preheat the oven to 200°C.
  2. Bring a large pot of salted water to the boil and add in the pasta. Cook according to the packet instructions until al dente. Drain well in a colander and drizzle over a little olive oil. Shake the colander to mix the oil through the pasta.
  3. Drizzle 1 tablespoon of olive oil over the all the vegetables and season with salt and pepper. Mix well and spread out on a baking tray lined with baking parchment. Roast for 12–15 minutes, until the vegetables are slightly charred on the edges and soft.
  4. Meanwhile, sauté the garlic in 1 tablespoon of olive oil in a large pan over a medium heat for 2 minutes.
  5. Pour in the chopped tomatoes, balsamic vinegar and tomato paste and season with salt and pepper. Bring to the boil, then reduce and simmer, uncovered, for 10 minutes.
  6. When the roasted vegetables are ready, add them to the tomato sauce and cook for a further 5 minutes. Stir in 1 tablespoon of the fresh basil or basil pesto.
  7. Pour the pasta into 1 large baking dish or 4 individual dishes. Spread over the sauce evenly. Sprinkle the grated cheese on top and place under the oven grill until the cheese melts and browns slightly.
  8. Serve with the remaining fresh basil or pesto and a green side salad.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Flatbread with Kerrygold Cheddar, Apples and Bacon

Preheat oven to 400 degrees F. Top the naan crust with t...

Serves 2
Starters

Garlic Stuffed Mushrooms with cheese

45 minutes is a long time to cook garlic but when you taste the resulting purée...

Serves 4
Sides & Nibbles

Braised Red Cabbage

Tantalize your tastebuds with this stunning side dish. It looks divine and it ta...

Serves 4-6
Baking

Carrot Cake with Orange Blossom Frosting

Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin wit...

Serves Makes 1 Cake (10 Portions)
Desserts

Baked Pears with Pecans & Maple Syrup

This dessert is perfect for a cold winter’s day and of course you could use ho...

Serves 4
Sides & Nibbles

Chilli Butter Poached Prawns

Spice up your life with this irresistible shellfish recipe. Easy to whip up in n...

Serves 2
Starters

Octopots

If you're entertaining guests this Halloween then try out these deliciously crea...

Serves 4-6 Octopots