Roasted Veggie Pasta Bake | Eat your veg

Ingredients

• 1 onion
• 4 cloves garlic, left whole with skins on
• 1 red pepper
• 1 green pepper (or orange if you prefer)
• 1 courgette
• 1 aubergine
• 2 tablespoons rapeseed or olive oil
• 3 large sprigs thyme, leaves removed
• black pepper & sea salt flakes (I used Maldon Smoked Salt)
• 200g wholewheat pasta (I use Fusilli)
• 1 x 400g tin cherry tomatoes or the same weight in fresh
• 3 tablespoons half fat creme fraiche
• 70g black or green olives, pitted, optional
• 40g Parmesan or Grana Padano, grated, vegetarian
• 1 x 125g ball light Mozzarella, vegetarian