Brie and Pepper Pasta

I’m a sucker for pasta. Always. It’s the comfort food of all seasons and this summery, colourful version hits the spot.

Serves 4

Oven 200c



  • 3tbsp olive oil
  • 1 yellow pepper, sliced
  • 1 red pepper, diced
  • ½ large courgette, halved and sliced
  • ½ aubergine, cut in slim cubes
  • 200g brie
  • 1 bunch of dill, chopped


  1. Put all the vegetables on a baking sheet and toss in seasoning and 1tbsp of the oil. Cook for forty minutes, turning occasionally.
  2. Cook the pasta according to pack instructions.
  3. Toss the pasta in the cooked vegetables, remaining oil, brie and dill. Serve with salad.

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