Cheesy Roasted Veggie Penne
with Red Pesto & Flaked Almonds
- Almond
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
Ingredients
1
Zucchini
1
Red Onion
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1
Capsicum
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Red Pesto
(Contains: Almond, Milk; May be present: Cashew, Macadamia, Walnut, Eggs.)
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Penne
(Contains: Wheat, Gluten; May be present: Soy, Eggs.)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. • Thinly slice capsicum. Thinly slice zucchini into half-moons. Slice red onion (see ingredients) into thick wedges. • Place the prepped veggies 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 penne in the boiling water, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), 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 garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add diced tomatoes with garlic & olive oil, the butter and some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), stirring to combine.
• Add vegetable stock pot to the sauce and stir to combine. Reduce heat to medium and simmer until thickened, 2-4 minutes. • Remove from the heat and stir in the roasted veggies, red pesto, baby spinach, 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 Parmesan cheese and flaked almonds to serve. Enjoy!
