500 g penne

10 ml cooking oil

1 red pepper, deseeded and cut into chunks

1 green pepper, deseeded and cut into chunks

1 large onion, cut into wedges

1 medium aubergine, cut into cubes

1 punnet small white mushrooms

200 g whole cherry tomatoes

6 piquant peppers (Peppadews®)

10 ml crushed garlic

45 ml olive oil

grated rind of 1 lemon

15 ml lemon juice

10 ml freshly ground black pepper

5 ml peri-peri powder

salt to taste

10 sage leaves

4 rounds feta cheese, crumbled


  • Preheat oven to 220 °C.
  • Cook pasta according to instructions on the packet till al dente.
  • Drain, toss in 10 ml oil and keep aside in a warming dish.
  • Toss all remaining ingredients, except sage leaves and feta cheese, together in a large bowl.
  • Place vegetable mixture on a large oven tray and roast in oven for 12 minutes.
  • Turn heat setting to grill and grill vegetables till golden.
  • Remove tray from oven and toss sage leaves and pasta into vegetables.
  • Turn heat down to 100 °C, sprinkle feta over vegetables and bake for 3–5 minutes.
  • To grill feta cheese, open oven door slightly and turn heat setting to grill, taking care not to burn pasta bake.
  • Serve with a salad of choice.


Serves 6 to 8