Wholewheat Pasta with Roasted Vegetables

Preheat the oven to 200°C (Gas Mark 6).

On a large baking tray, toss the chopped red and yellow peppers, courgette, cherry tomatoes and garlic with the olive oil, dried oregano, salt and black pepper until evenly coated. Spread out in a single layer.

Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelised.

Meanwhile, bring a large pan of lightly salted water to the boil. Add the wholewheat pasta and cook according to the pack instructions until al dente, reserving about 120 ml of the cooking water before draining.

Drain the pasta and return it to the pan or transfer to a large bowl. Add the roasted vegetables and any juices from the tray.

Add the Parmesan and, if needed, a splash of the reserved pasta water to create a light sauce; toss gently to combine.

Divide between bowls or plates and serve immediately, topped with extra Parmesan and fresh basil leaves if you like.