Cheesy Roasted Veggie Penne
with Red Pesto & Basil- Gluten
- Wheat
- Milk
- Almond
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Traces of Cashew
- Walnut
- Macadamia
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!*
Ingredients
1
carrot
1
zucchini
½
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
Utensils
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.
Divide the roasted veggie and red pesto penne between bowls. Sprinkle with the grated Parmesan cheese and parsley to serve.
