Spray capsicum halves with oil and place skin side up under a hot grill until skin begins to blacken and blister. Remove and cover with plastic wrap until cool. Peel away skins and cut roasted capsicum into thin strips.
Cook pasta according to packet instructions, drain and leave to cool.
Cook the frozen Quorn Vegan Pepper & Herb Sausages according to packet instructions, cool and slice diagonally.
Toss the sliced sausages, pesto, pasta, roasted capsicum and rocket leaves together, season to taste and serve immediately.
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