Veggie Packed Pasta

Meanwhile, halve the cherry tomatoes. Pick the oregano leaves from their stalks and roughly chop (discard the stalks). Pop the tomatoes and oregano on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the middle shelf of your oven until soft, 10-15 mins.

Meanwhile, halve, peel and thinly slice the red onion. Halve the pepper and remove the core and seeds. Slice into thin strips. Trim the courgette then halve lengthways. Thinly slice widthways. Roughly chop the sundried tomatoes. Drain and rinse the sweetcorn in a sieve.

Put a frying pan on high heat (no oil) and add the pine nuts. Toast, stirring occasionally, until golden then transfer to a bowl. Lower the heat and add a splash of oil to the now empty pan. Add the onion, pepper, courgette, sundried tomatoes and a pinch of salt and cook, stirring occasionally, until soft and slightly golden, 5-7 mins. Stir in the passata and a pinch of sugar and simmer until thick and tomatoey, 4-5 mins.

Meanwhile, pop the rocket in a bowl. When the tomatoes are cooked and cooled slightly, add them to the rocket along with the oil and juices from the tray (this will give you a lovely dressing) and the pine nuts. Toss together.