INGREDIENTS 

• 2 courgettes, diced
• 2 aubergines, diced
• 2 red peppers, diced
• 1 small red onion, diced
• 1 tbsp. olive oil
• Handful cherry tomatoes, halved
• 400g Cipriani pappardelle
• 1 jar Sacla’ Tomato & Mascarpone Intenso
• 1 ball mozzarella 125g
• Sea salt & fresh black pepper to taste

INSTRUCTIONS 

1. Preheat the oven to 200°C/180°C fan. Add the diced courgettes, aubergines, peppers and red onion to a large roasting tin, toss with the olive oil and season with sea salt and freshly ground black pepper. Put in the oven and cook for 20-30 mins or until golden and tender. Add the tomatoes for the last 10 mins.
2. While that is cooking, add the pasta to a large pan of boiling water, cook for about 6-8 mins or as per pack instructions, drain and return to the pan. Heat the Tomato & Mascarpone Intenso gently then add it to hot pasta along with the roasted vegetables and toss to combine.
3. Divide up between plates and serve topped with grated mozzarella.