We're adding layers of flavour to this easy pasta dish by roasting veggies and then tossing them into a rich sauce with basil pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
capsicum
1
carrot
1
onion
3 clove
garlic
1 bag
herbs
1 bag
salad leaves
½ packet
tomato paste
1 tin
chopped tomatoes
1 sachet
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains: cashews; May be present: Eggs, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Plant-Based Grated Parmesan
(May be present: Gluten, Milk, Sesame, Soy, Peanuts, Tree Nuts. )
1 packet
diced bacon
1 packet
penne
(Contains: Gluten; May be present: Eggs, Soy. )
olive oil
1 tsp
brown sugar
30 g
plant-based butter
Preheat the oven to 240°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum into strips. Slice the carrot into thick half-moons. Cut the red onion into wedges. Place the veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat and roast until tender, 18-20 minutes.
While the veggies are roasting, cook the penne in the boiling water, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people/ 1 cup for 4 people), then drain and return the penne to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the garlic. Roughly chop the salad leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the bacon, breaking up with a spoon, until golden, 6-7 minutes. Add the garlic and tomato paste (see ingredients) and cook until fragrant, 1 minute. Add the chopped tomatoes and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people) and stir to combine.
Add the vegetable stock powder, brown sugar and the plant-based butter to the sauce and stir to combine. Reduce the heat to medium, then simmer until thickened, 2-4 minutes. Remove from the heat, then stir through the roasted veggies, plant-based basil pesto, baby spinach and penne. Season to taste.
TIP: Add another splash of reserved pasta water if the sauce is too thick.
Pick the herb leaves. Divide the roast veggie and pesto penne between bowls. Top with the plant-based grated Parmesan. Tear over the herb leaves to serve.