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Roast veggie and tomato mackerel rigatoni

Name: Roast veggie and tomato mackerel rigatoni
Cook time: 35 min
Total time: 35 min
Yield: 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

16 people 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

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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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