Roast Pepper and Gouda Pasta
- 500g Penne pasta
- 1 Red pepper
- ½ Onion
- Handful of cherry tomatoes
- 1 tbsp. Olive oil
- 150g Gouda cheese
- Handful of parsley
- 1 tsp. Thyme
- Salt & pepper
Roast a red pepper, sliced, ½ an onion, sliced, and a handful of cherry tomatoes, halved, with olive oil, at 180° for around 25 minutes until soft.
Meanwhile, cook the pasta for about 10 minutes (al dente).
The moment the pasta is cooked, drain it and grate the Gouda cheese into it immediately to melt it.
Add the roasted vegetables, salt & pepper, mix, and garnish with some more grated Gouda, and chopped parsley and thyme.