Serves: 6, Calories: 455, Time: 1 hr 30 mins

Ingredients:

• 3 peppers.  150
• 300g mushrooms.  24
• 1 onion.  75
• 3 tsp garlic purée.  51
• 4 tsp paprika
• 4 tsp chilli powder
• 4 tsp cumin
• ¼ tsp salt
• ½ tsp black pepper
• 2 tbsp veg oil.  248
• 300g penne pasta.  1047
• 340g full fat crème fraîche.  510
• 250ml boiling pasta water
• 150g cheddar cheese.  624

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In 14x10" Pyrex roaster; Roughly chop peppers, mushrooms, onion and garlic.
3. In small Pyrex bowl; Combine chilli powder, paprika, cumin, salt, and pepper.
4. Pour oil and half spice mix over veg. Toss.
5. Bake for 40 mins, stirring halfway.
6. Meanwhile; In large saucepan; Cook pasta al dente. Drain. Save 250ml pasta water.
7. In jug; Mix water with crème fraîche.
8. Add pasta to veg with rest of spice mix, and crème fraîche. Mix.
9. Sprinkle cheese on top.
10. Bake for 25 mins, until cheese browns.
11. Cool for 5 mins. Serve.

Calories = 2729

• 2729 / 6 = 455