Apologies once more for the slightly delayed Recipe of The Week this week – I’ve been extremely busy once again in the cafe, but I am intending to still post recipes when I can. This is a lovely simple recipe for the cold Autumn evenings and has proved to be very filling, with the roasted sweet potatoes, which combine really well with the pasta and the cheesy topping. I hope you enjoy this!
1 large sweet potato, peeled and roughly diced
1 large onion, peeled and chopped
1 red or yellow pepper, deseeded and chopped
150g chestnut mushrooms, thickly sliced
200g pasta shapes of your choice (I used lumache)
2 x 400g cans of good quality chopped tomatoes
2 sprigs of thyme
1 tbs dried rosemary
50g grated mature cheddar cheese
3 tbs olive oil
Salt and pepper
1. Preheat the oven to 200C. Add the diced sweet potato, onion, and pepper to a large roasting tin. Drizzle the olive oil over and add seasoning. Roast for approximately 20 minutes until soft.
2. Meanwhile, add the herbs and tomatoes to a frying pan and lightly simmer for 20 minutes until reduced. Remove the thyme sprigs.
3. Boil the pasta in salted water for 8 minutes until partially cooked then drain.
4. Combine the past, vegetables, mushrooms and sauce into a casserole dish and top liberally with grated cheese.
5. Bake for a further 15 minutes and serve immediately. This goes really well with a green salad…