Pasta with Roasted Veg Ragu

Ingredients

• 250g Co-op fusilli
• 300g leftover roasted carrots and parsnips
• 50g Co-op Sundried tomatoes
• 1 vegetable stock cube
• 40g Co-op spinach

Method

1. Cook 250g Co-op fusilli according to the pack instructions
2. Drain, reserving some of the pasta water
3. Put half of the leftover roasted carrots and parsnips into a saucepan along with 50g Co-op Sundried tomatoes and 1 vegetable stock cube, crumbled, from your store cupboard
4. Pour over 300ml boiling water and bring to a simmer
5. Season with black pepper and cook for 2-3 mins to heat the veg through
6. Blitz with a handheld blender until smooth
7. If the sauce is too thick, loosen with a splash of the pasta water
8. Season to taste, then stir in the cooked pasta along with 1 tbsp oil from the jar of sundried tomatoes
9. Return the pan to the heat, add 40g Co-op spinach and cook until just wilted