Cheesy Roasted Veggie Penne

Name: Cheesy Roasted Veggie Penne with Red Pesto & Basil
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 carrot; 1 zucchini; ½ red onion; 1 packet penne; 2 clove garlic; 1 bag parsley; 1 box diced tomatoes with garlic & onion; ½ packet tomato paste; 1 packet vegetable stock pot; 1 packet 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.

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:

Veggie

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

carrot

zucchini

red onion

1 packet

penne

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

2 clove

garlic

1 bag

parsley

1 box

diced tomatoes with garlic & onion

½ packet

tomato paste

1 packet

vegetable stock pot

1 packet

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

Energy (kJ)3305 kJ

Fat30.9 g

of which saturates11 g

Carbohydrate91.6 g

of which sugars21.2 g

Protein30.1 g

Sodium1457 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Thinly slice the zucchini and carrot into half-moons. Slice the red onion (see ingredients) into thick wedges. Tear the kale leaves from the stem, then roughly chop the leaves. Place the carrot, zucchini and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until almost tender, 12-15 minutes. Remove the tray from the oven and add the kale, tossing to combine. Return to the oven and roast until softened, 5-10 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

While the veggies are roasting, cook the penne in the boiling water, 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. Roughly chop the parsley.

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 diced tomatoes with garlic & onion and some pasta water (1/4 cup for 2 people /1/2 cup for 4 people), stirring 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, shredded Cheddar cheese and cooked penne. Season to taste.

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