Preheat the oven to 220°C, fan 200°C, gas mark 7.
Put the courgettes, red pepper, garlic and meatballs into a large roasting tin and toss with the olive oil to coat. Roast for 15 minutes until the vegetables are just tender.
Meanwhile, cook the pasta in a saucepan of boiling water for 10-12 minutes or according to the packet instructions.
Drain the pasta and add to the roasting dish with the meatball and vegetables. Add the crème fraîche, mustard and gruyere cheese and toss well to coat.
Return to the oven for 5 minutes to warm through. Serve with a green salad.
*All information included in this recipe has been provided by HK Scan.