Penne with roasted vegetable and tomato sauce



  1. Bring a large saucepan of salted water to the boil. Add the penne and cook according to the packet instructions, normally 10–12 minutes.

  2. Meanwhile, tip the tomatoes into a large saucepan. Add the oil, onion powder, garlic granules and chipotle sauce, stir well, then bring to the boil over a medium heat. Simmer for 2 minutes.

  3. Remove from the heat and blend until smooth using a stick blender. Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling.

  4. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper.

  5. Serve sprinkled with grated Parmesan or vegetarian alternative to serve.