Roast veggie and tomato mackerel rigatoni

Heart outline Heart 1 person Clock graphic 35 Min Cutlery circle 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

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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