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Ingredients
500 g penne fresh Parmesan cheese (optional) CHAR-GRILLED PEPPER SAUCE 4 red peppers, seeded and halved 1 cup/250 mL/8 fl oz vegetable stock 185 g/6 oz baby English spinach leaves 125 g/4 oz button mushrooms, sliced 2 zucchini (courgettes), thinly sliced 2 tablespoons tomato paste (puree)

Instructions
2036 kilojoules 485 Calories per serve High Fibre Low Fat 6 serves carbohydrate 1. To make sauce, place peppers, skin side up, under a hot grill and cook for 5 to 10 minutes or until skins are blistered and charred. Place peppers in a plastic food or paper bag and set aside until cool enough to handle. Remove skins from peppers and chop flesh. Place pepper flesh in a food processor or blender and with machine running, slowly add stock and process until smooth. 2. Transfer pepper mixture to a saucepan, add spinach, mushrooms, zucchini (courgettes) and tomato paste (puree) and mix to combine. Place over a medium heat, bring to simmering and simmer, stirring occasionally, for 5 minutes or until spinach wilts and mushrooms are tender. 3. Cook penne in boiling water in a large saucepan following packet directions. Drain well, place in serving bowls, spoon over hot sauce and top with Parmesan cheese shavings, if using. Serve immediately. Serves 4