Cheesy Roasted Veggie Penne
with Red Pesto & Basil
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.
Always refer to the product label for the most accurate ingredient and allergen information.
1
capsicum
1
zucchini
½
red onion
1 packet
penne
(ContainsGluten)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
(ContainsMilk, Tree NutsMay be present Egg)1 bag
baby spinach leaves
1 packet
shredded Cheddar cheese
(ContainsMilk)1 packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
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.
Divide the roasted veggie and red pesto penne between bowls. Top with the grated Parmesan cheese and basil.