Roasted Veggie & Pesto Penne

Name: Roasted Veggie & Pesto Penne with Plant-Based Parmesan
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 capsicum; 1 carrot; 1 onion; 1 packet penne; 1 bag basil; 1 bag salad leaves; ½ packet tomato paste; 1 tin chopped tomatoes; 1 sachet vegetable stock powder; 1 tsp brown sugar; 30 g plant-based butter; 1 packet Plant-Based Basil Pesto; 1 packet Plant-Based Grated Parmesan; 3 clove garlic

with Plant-Based Parmesan

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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!

Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Plant Based

Allergens:

Gluten

•cashews

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

carrot

onion

1 packet

penne

(Contains: Gluten; May be present: Soy, Eggs. )

1 bag

basil

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: Soy, Eggs, Gluten, Fish, Milk, Sesame. )

1 packet

Plant-Based Grated Parmesan

(May be present: Soy, Gluten, Milk, Sesame, Peanuts, Tree Nuts. )

3 clove

garlic

Not included in your delivery

olive oil

1 tsp

brown sugar

30 g

plant-based butter

Nutrition Values

/ per serving

Energy (kJ)3407 kJ

Fat34.7 g

of which saturates11.6 g

Carbohydrate96.3 g

of which sugars24 g

Protein22.7 g

Sodium1245 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

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 garlic and tomato paste (see ingredients) 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, salad leaves and penne. Season to taste.

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

Pick the basil leaves. Divide the roast veggie and pesto penne between bowls. Top with the plant-based grated parmesan. Tear over the basil leaves to serve.