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Roasted Vegetable & Red Pesto Penne

Roasted Vegetable & Red Pesto Penne

with Basil & Cheddar

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We're adding layers of flavour to this easy pasta dish by roasting veggies and then tossing them with pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation!

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

capsicum

2 unit

courgette

1 unit

red onion

2 packet

penne

(ContainsGlutenMay be presentEgg, Soy)

3 clove

garlic

1 bunch

basil

1 bag

baby spinach leaves

1 tin

tomato paste

2 tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 tsp

brown sugar

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1900 kJ
Fat32.5 g
of which saturates12.4 g
Carbohydrate23.1 g
of which sugars17.2 g
Protein15.1 g
Sodium969 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum into strips. Thinly slice the courgette into half-moons. Slice the red onion into 2cm wedges. Place the capsicum, courgette and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 18-20 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

While the veggies are roasting, add the penne to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve 1 cup pasta water, then drain the penne and return it to the pan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.

TIP: ʻAl dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.

3

While the pasta is cooking, finely chop the garlic (or use a garlic press). Pick and roughly tear the basil leaves. Roughly chop the baby spinach leaves.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and tomato paste and cook until fragrant, 1 minute. Add the tinned cherry tomatoes and 1/2 cup pasta water and stir to combine.

5

Add the vegetable stock, brown sugar and butter to the pan with the sauce and stir to combine. Reduce the heat to medium and simmer until thickened slightly, 2-4 minutes. Remove the pan from the heat and stir in the roasted veggies, red pesto, baby spinach and cooked penne. Season to taste with salt and pepper.

TIP: Add another splash of pasta water if the sauce is too thick.

6

Divide the roasted vegetable and red pesto penne between bowls. Top with the shredded Cheddar cheese and basil leaves.