Roast Tomato & Plant-Based Pesto Penne
with Almond Pangrattato- Gluten
- Wheat
- Almond
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Cashew
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.
Ingredients
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.)
1
cucumber
1 bag
mixed leaves
1
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
Utensils
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.
Divide roast tomato and plant-based pesto penne between plates or bowls. Tear over herb leaves. Top with almond pangrattato. Serve with salad.
