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Roasted Veggie & Pesto Penne

Roasted Veggie & Pesto Penne

with Herbs & 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!

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!

Tags:Plant Based
Allergens:Gluten

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

capsicum

1

carrot

1

onion

1 packet

penne

(ContainsGlutenMay be presentSoy, Egg)

1 bag

herbs

1 bag

salad leaves

½ packet

tomato paste

1 tin

tinned cherry tomatoes

1 sachet

vegetable stock powder

1 tsp

brown sugar

(May be presentSoy, Gluten, Milk, Peanuts, Sesame, Tree Nuts)

1 packet

plant-based basil pesto

3 clove

garlic

1 packet

plant-based grated Parmesan

(May be presentSoy, Gluten, Milk, Peanuts, Sesame, Tree Nuts)

Not included in your delivery

1

olive oil

30 g

plant-based butter

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3407 kJ
Fat34.7 g
of which saturates11.6 g
Carbohydrate96.3 g
of which sugars24 g
Protein22.7 g
Sodium1245 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice capsicum into strips. 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.

2

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.

3

While the pasta is cooking, finely chop garlic. Roughly chop salad leaves.

4

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic and tomato paste (see ingredients) until fragrant, 1 minute. Add tinned cherry tomatoes and reserved pasta water and stir to combine.

5

Add vegetable stock powder, the brown sugar and the plant-based butter to the sauce and stir to combine. Reduce heat to medium, then simmer until thickened, 2-4 minutes. Remove from heat, then stir through 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.

6

Pick the herb leaves. Divide roast veggie and pesto penne between bowls. Tear over herbs. Sprinkle with plant-based grated Parmesan to serve.