Plant-Based Pesto & Roast Tomato Penne

Name: Plant-Based Pesto & Roast Tomato Penne with Almond Pangrattato & Pear Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Pot; 1 Pear; 2 Garlic; 1 packet Snacking Tomatoes; 1 packet Flaked Almonds; 1 Zucchini; 1 packet Penne; 1 packet Panko Breadcrumbs; 2 packet Plant-Based Basil Pesto; 1 sachet Nan's Special Seasoning; 1 drizzle balsamic vinegar; 1 drizzle olive oil; ½ tbs brown sugar

with Almond Pangrattato & Pear Salad

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Bump up the flavour in your weeknight pasta by lacing it with balsamic-roasted cherry tomatoes and a zucchini-spiked basil pesto sauce. Top with a rich and nutty pangratto for added texture and serve with a cucumber salad to cut through the richness.

Tags:

Plant Based

•Climate Superstar

Allergens:

Almond

•Gluten

•Wheat

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Vegetable Stock Pot

Pear

Garlic

1 packet

Snacking Tomatoes

1 packet

Flaked Almonds

Zucchini

1 packet

Penne

1 packet

Panko Breadcrumbs

2 packet

Plant-Based Basil Pesto

1 sachet

Nan's Special Seasoning

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

½ tbs

brown sugar

Nutritional Values

Calories797 kcal

Energy (kJ)3330 kJ

Fat34.7 g

of which saturates3.3 g

Carbohydrate98.1 g

of which sugars12.7 g

Dietary Fibre10.3 g

Protein19.6 g

Sodium846 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced.
• Bring a large saucepan of salted water to the boil.
• Place snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. Roast until blistered, 10-15 minutes.
• Meanwhile, cook penne in the boiling water until ‘al dente’ (when cooked through but still slightly firm in the centre), 10 minutes.
• Reserve some pasta water(see ingredients), then drain pasta and return

• While the penne is cooking, finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook flaked almonds, panko breadcrumbs and half the garlic, stirring, until
golden brown and fragrant, 3-4 minutes. Transfer to a bowl and season with salt and pepper to taste. Set aside.
• Thinly slice pear into wedges. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season to taste, then add pear and mixed salad leaves. Toss to coat.
• Grate zucchini.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini, stirring, until softened, 2-3 minutes.
• Add remaining garlic and cook until fragrant, 1 minute.
• Add roasted snacking tomatoes, Nan’s special seasoning, the brown sugar, stock, plant-based basil pesto, cooked penne and reserved pasta water.
• Cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.