Roast Veggie & Tomato Penne
with Herbs & Plant-Based Parmesan
- Gluten
- cashews
- May contain traces of allergens
- Soy
- Eggs
- Gluten
- Fish
- Milk
- Sesame
- Peanuts
- Traces of Tree Nuts
We're adding layers of flavour to this easy pasta dish by roasting veggies and then tossing them into a rich sauce with plant-based basil pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1
Brown Onion
1 packet
penne
(Contains: Gluten May be present: Soy, Eggs)
1 bag
salad leaves
1
leek
½ packet
tomato paste
1 tin
tinned cherry tomatoes
1 sachet
Garlic & Herb Seasoning
1 packet
Plant-Based Basil Pesto
(Contains: cashews May be present: Soy, Eggs, Gluten, Fish, Milk, Sesame)
1 bag
herbs
3 clove
garlic
1 packet
Plant-Based Grated Parmesan
(May be present: Soy, Gluten, Milk, Sesame, Peanuts, Tree Nuts)
Not included in your delivery
1
olive oil
1 tsp
brown sugar
30 g
plant-based butter
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Bring a medium saucepan of salted water to the boil. • Cut carrot into thick half-moons. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 18-20 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, cook 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 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 garlic. • Roughly chop salad leaves. • Thinly slice white and light green parts of leek.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek, stirring, until softened, 4-5 minutes. • Add garlic and tomato paste (see ingredients) and cook, until fragrant, 1 minute. • Add tinned cherry tomatoes and some reserved pasta water and stir to combine.
• Add garlic & herb seasoning, the brown sugar and plant-based butter to the sauce and stir to combine. Simmer until thickened, 2-3 minutes. • Remove from heat, then stir through roasted veggies, plant-based basil pesto, salad leaves and cooked penne. Season to taste.
TIP: Add another splash of reserved pasta water if the sauce is too thick.
• Divide roast veggie and tomato penne between bowls. • Sprinkle with plant-based grated Parmesan. • Tear over herbs to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, tasty flavours, especially the roasted vegetables and cherry tomatoes. Some found it a bit acidic, suggesting adding more brown sugar to balance.
- Ease of prep: Quick and easy to make, with generous portions that satisfied most families.
- Suggestions: Consider adding protein like lentils, chicken, or tuna for a heartier meal. Try mushrooms for extra flavour; some preferred them to carrots.
- Plant-based cheese: Mixed reactions to the plant-based Parmesan; consider using less or offering it as an optional topping.
