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1. Preheat the oven to 200°C/400°F/Gas 6. Cook the penne according to the packet instructions, drain and set aside.

2. Cut the courgettes into thick strips, deseed and cut the peppers into strips, peel and roughly chop the onions and peel and finely chop the garlic. Place the vegetables in a large roasting tin and sprinkle over the garlic. Spray lightly with Fry Light and bake in the oven for 15-20 minutes or until tender.

3. When cooked, transfer the vegetables to a bowl. Add the chopped tomatoes and dried herbs, season well and stir to combine. Place the mixture in an oven proof dish.

4. Beat the fromage frais until smooth, season and toss with the drained pasta. Spoon over the vegetables and return to the oven to cook for a further 15-20 minutes. Remove from the oven, divide between four warmed serving plates, and serve immediately with some boiled green beans.

Tip: When cooked this dish can be frozen for up to 1 month.