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  • 1 courgette, chopped
  • 1 red pepper, cored, deseeded and chopped
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 150 g (5 oz) pasta shapes
  • 150 g (5 oz) smoked salmon
  • 6 tablespoons double cream
  • grated rind and juice of ½ lemon
  • 1 tablespoon toasted pine nuts
  • handful of basil leaves, torn

Put the courgette, red pepper, red onion and garlic in a roasting tin, drizzle over the oil and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for 25–30 minutes until the vegetables are tender and beginning to char.

Meanwhile, cook the pasta in boiling water according to the instructions on the packet. Drain.

Cut the salmon into bite-sized pieces and mix with the cream, lemon rind and juice, pine nuts and torn basil leaves. Toss the cream sauce through the pasta, add the roasted vegetables and warm through gently before serving.

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