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    You are in: Home / Recipes / Pantysgawn Roasted Vegetable Pasta Recipe
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    Pantysgawn Roasted Vegetable Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Mama2boys's Note:

    A unique and healthy vegetarian dish to enjoy as a main course for lunch or supper. Alternatively you could serve it as an accompaniment to a grilled Welsh lamb or beef steak. It is also a great buffet party dish. Posted for ZWT3. Pantysgawn is a Welsh cheese made from goat's milk. Courgettes are zucchini!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven 425.
    2. 2
      Put the courgettes, onion and red pepper in a roasting tin and sprinkle the garlic and oregano over them.
    3. 3
      Drizzle with the olive oil, then season and toss to make sure all the vegetables are coated with oil.
    4. 4
      Roast for 15-20 minutes until the vegetables are tender and beginning to brown.
    5. 5
      Bring a large pan of salted water to the boil. Add the pasta and cook for 10-12 minutes until just cooked.
    6. 6
      Drain and stir into the roasted vegetables with both cheeses and mustard.

    Ratings & Reviews:

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    Nutritional Facts for Pantysgawn Roasted Vegetable Pasta

    Serving Size: 1 (269 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 505.8
     
    Calories from Fat 178
    35%
    Total Fat 19.7 g
    30%
    Saturated Fat 7.3 g
    36%
    Cholesterol 21.7 mg
    7%
    Sodium 157.0 mg
    6%
    Total Carbohydrate 65.2 g
    21%
    Dietary Fiber 4.6 g
    18%
    Sugars 6.1 g
    24%
    Protein 17.5 g
    35%

    The following items or measurements are not included:

    coarse grain mustard

    hard cheese

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