This Spiced Roast Vegetable Rigatoni is such a great December week night meal. The vegetables are roasted in warming spices which give such great flavour to this simple pasta and vegetables meal! So easy and tasty, I hope you give it a go!

INGREDIENTS

1/2 Aubergine

1/2 Red Onion

1 Courgette

1 Yellow Pepper

1 Teaspoon Cumin

1 Teaspoon Garlic Granules

1 Teaspoon Corriander

Oil

300g Rigatoni

METHOD

Preheat your oven to 200°C.

Roughly dice the vegetables. Add them, with the cumin, coriander and garlic granules to a baking tray with a slosh of rapeseed oil.

Toss everything together and place in the oven for 20 minutes.

Put a pan of salted water over high heat and bring to the boil. Once it's reached a rolling boil at the pasta and cook until al dente.

Drain the pasta and add back into the pan. Take the vegetables out of the oven and add them to the pan.

Toss everything together. Serve hot.