Roast veggie and tomato mackerel rigatoni
35 Min Serves 2
- 150g butternut squash, chopped into cubes
- 1 small aubergine, chopped
- 1 red and 1 orange pepper, deseeded and chopped
- 100g mushrooms, halved
- 1 large red onion, roughly chopped
- 2 tsp olive oil
- ½ tsp chilli powder
- 1 tsp smoked paprika
- Salt and black pepper
- 2 garlic cloves, crushed
- 150g rigatoni
- 2 x 115g tins of John West Mackerel Fillets in Tomato Sauce
- Large handful of rocket
Preheat the oven to 190˚C/170˚C fan/gas mark 5.
Place the squash, aubergine, peppers, mushrooms and onion into a large roasting tin. Drizzle over the oil, season with the chilli and paprika and a little salt and pepper and toss to coat. Roast for 25 minutes until lightly browned, tossing halfway through. Stir in the crushed garlic for the final 2-3 minutes of cooking.
Meanwhile, bring a large pan of salted water to a boil and cook the pasta for one minute or so less than package instructions. Drain well, reserving a couple of spoonfuls of the cooking water and return to the pan.
Add the roasted vegetables into the pan with the pasta and pour in the tomato sauce from the mackerel. Stir well to combine, adding a splash or two of the pasta cooking water to loosen.
Gently stir in the mackerel chunks. Heat through for one minute, then divide between two serving bowls. Top each bowl with a generous handful of rocket and serve.
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