Roast Tomato & Plant-Based Pesto Penne

Name: Roast Tomato & Plant-Based Pesto Penne with Almond Pangrattato
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 punnet Snacking Tomatoes; 1 drizzle balsamic vinegar; 1 packet penne; 2 clove garlic; 1 bag herbs; 1 packet flaked almonds; ½ packet panko breadcrumbs; 1 cucumber; 1 bag mixed leaves; 1 zucchini; 1 sachet garlic & herb seasoning; ½ tbs brown sugar; 1 sachet vegetable stock powder; 1 packet plant-based basil pesto

with Almond Pangrattato

Get up to $200 off!

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

•Easy Prep

Allergens:

Gluten

•Wheat

•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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

Snacking Tomatoes

1 packet

penne

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

2 clove

garlic

1 bag

herbs

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

½ packet

panko breadcrumbs

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

cucumber

1 bag

mixed leaves

zucchini

1 sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet

plant-based basil pesto

(Contains: Almond; May be present: Eggs, Milk, Macadamia, Walnut, Cashew.)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

½ tbs

brown sugar

Nutritional Values

Energy (kJ)3219 kJ

Fat32.5 g

of which saturates2.8 g

Carbohydrate94.8 g

of which sugars11.1 g

Protein18.9 g

Sodium1040 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Bring a large saucepan of salted water to the boil. Preheat oven to 240°C/220°C fan-forced. Place cherry tomatoes on a lined oven tray. Drizzle wth balsamic vinegar and 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', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

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 (see ingredients) and 1/2 the garlic, stirring, until golden brown and fragrant, 3-4 minutes. Transfer to a bowl and season to taste. Set aside.

Thinly slice cucumber into rounds. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add cucumber and mixed leaves. Toss to combine.

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