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Roast veggie and tomato mackerel rigatoni
35 Min Serves 2
Ingredients
- 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
Made with
Mackerel Fillets In Tomato Sauce
Mackerel Fillets In Tomato Sauce
Mackerel fillets in a tasty tomato sauce, perfect for serving over pasta for a convenient, mid-week dinner. The easy-peel lid means that you can enjoy delicious fish without the mess.
Step 1
Preheat the oven to 190˚C/170˚C fan/gas mark 5.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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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