ROAST COURGETTE RIGATONI (V)

Preheat your oven to 200deg C. Place 4 chopped courgettes ( zucchini )in a baking tray with 3 tbs of cooking oil , toss together and spread out in a single layer . Roast in preheated oven for 15-20 minutes or until tender and lightly browned . Add 2 tbs of cooking oil to a pan and add 1 finely chopped onion ,2 tbs of minced garlic , cook over a low heat till the onion softens . Now add 400 gm can of diced tomatoes ,6 chopped sun dried tomatoes ,1 tsp of dried oregano and 225 ml of vegetable stock . Simmer for 10 minutes until the liquid has reduced slightly . Bring a large pot of salted water to the boil and add 280 gm of dried rigatoni and cook until tender but still firm to bite Drain then return to the pan . Add 125 gm of mascarpone cheese to the hot sauce and stir until melted and smooth Season to taste with salt and pepper . Add to the pasta with the roasted cougettes , toss together until the pasta is well coated with the sauce . Serve immediately with torn fresh basil leaves .