This was a pasta revelation. Unlike the normal indulgent saucy pasta's I normally make, this is a pasta dish packed full of roasted goodness and vegetables (and of course the obligatory bit of cheese to balance it out). Not only does this taste great, but you can eat bowl after bowl guilt free, it's a win-win.

Serves: 2 -3

Cooking time: 30 minutes

Ingredients:

• 2 Red Peppers
• 2 Carrots
• 3 Caramelised Onion Sausages
• 1/2 Onion
• 2 Garlic Cloves
• 3 tbsp Mascarpone
• 100ml Pasta Water
• 1 tbsp Parmesan Grated
• 1 tsp Thyme
• 1 tbsp Panko Breadcrumbs
• 175 g Rigatoni Mezzi Pasta
• Olive Oil
• Salt and Pepper

Instructions:

1. Start off by putting the oven on 180℃ and the pasta onto cook until al dente. Put to one side once ready, preserving some of the pasta water for later.
2. Meanwhile roughly cut the red peppers, drizzle with oil and put in the oven to roast for 20 minutes.
3. Peel and chop the carrots and throw in the roasting tin with the red peppers half way through cooking.
4. While this is roasting, remove the sausage meat from the skins, crush the garlic cloves and chop the onion.
5. When the roasted carrots and pepper are finished in the oven, place in a food processor along with the sausage meat, garlic, onions, pasta water, salt and pepper.
6. Blitz together until all combined, adding 2 tbsp of the mascarpone and giving it another blitz.
7. Once ready, pour into a deep frying pan and begin cooking, simmering for 10 minutes and adding a little more pasta water if it looks like it is beginning to dry out.
8. Add the pasta, stir through adding the last spoonful of mascarpone and put in a deep baking tray.
9. Mix together the parmesan, breadcrumbs and thyme and scatter across the top of the pasta.
10. Change the oven to the grill and place the pasta in for a couple of minutes until the toppings go golden.

Serving Note: Remove from grill and eat bowls after bowls full, listening to Arlo Parks.