Cheesy Roasted Veggie Penne

Name: Cheesy Roasted Veggie Penne with Red Pesto & Basil
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 capsicum; 1 zucchini; ½ red onion; 1 packet penne; 2 clove garlic; 1 punnet basil; 1 box Diced Tomatoes With Garlic & Olive Oil; ½ sachet tomato paste; 1 tub vegetable stock pot; 1 tub red pesto; 1 bag baby spinach leaves; 1 packet Cheddar cheese; 1 packet grated Parmesan cheese

with Red Pesto & Basil

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With melty blankets of cheese and and a rich sauce to coat each bit of penne, this bowl of happiness is exactly what you need for a comforting weeknight meal.

Tags:

Veggie

•Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

zucchini

red onion

1 packet

penne

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

2 clove

garlic

1 punnet

basil

1 box

Diced Tomatoes With Garlic & Olive Oil

½ sachet

tomato paste

1 tub

vegetable stock pot

1 tub

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

1 bag

baby spinach leaves

1 packet

Cheddar cheese

(Contains: Milk;)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

per serving

Energy (kJ)3480 kJ

Fat51.1 g

of which saturates30.7 g

Carbohydrate64.9 g

of which sugars17 g

Protein15.3 g

Sodium839 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum. Slice the zucchini into half-moons. Slice the red onion into thick wedges. Place the capsicum, zucchini and onion on a lined oven tray. Drizzle with olive oil and 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 and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve 1 cup of pasta water then drain the pasta and return it to the pan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

While the pasta is cooking, finely chop the garlic. Pick and thinly slice the basil leaves.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic and tomato paste until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil and some pasta water (1/4 cup for 2 people /1/2 for 4 people) and stir to combine.

Add the vegetable stock pot to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the roasted veggies, red pesto, baby spinach, shredded Cheddar cheese and cooked penne. Season to taste.

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