Sage roasted mushroom and rainbow chard pasta bake
Ingredients
- 400g/14oz chestnut mushrooms, halved
- 200g/7oz rainbow or swiss chard, roughly chopped
- 2 tsp olive oil
- 4 garlic cloves, whole and unpeeled
- ½ tsp chilli flakes
- 1 tsp sea salt flakes
- 20g/¾oz fresh sage leaves
- 300g/10½oz pasta shapes, such as conchiglie
- 400g tin chopped tomatoes
- 200g/7oz feta cheese, crumbled
- 75g/2¾oz white or panko breadcrumbs
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