Roast Veggie Farfalle
with Olives, Chargrilled Capsicum & Almonds
- Gluten
- Milk
- Almond
- May contain traces of allergens
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
There's nothing like a bowl of pasta in a rich red sauce to wrap up your day. With all the Italian flavours you know and love combined with delicate farfalle bows, this meal is a winner from start to finish! Don't forget the flaked almond garnish for that crunch factor.
Ingredients
1
carrot
1
capsicum
1
onion
1 punnet
Snacking Tomatoes
1 packet
Chargrilled Capsicums
1 packet
kalamata olives
2 clove
garlic
1 packet
farfalle
(Contains: Gluten May be present: Eggs, Soy.)
1 box
passata
1 sachet
garlic & herb seasoning
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 sachet
Nan's special seasoning
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 tsp
brown sugar
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut carrot into bite-sized chunks. Thinly slice capsicum. Slice onion into wedges. Place carrot, capsicum, onion and cherry tomatoes on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and toss to coat. Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
Meanwhile, roughly chop chargrilled capsicums and kalamata olives. Finely chop garlic.
Cook farfalle in the boiling water until 'al dente', 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When roast veggies have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic, stirring, until fragrant, 1 minute. Add passata, garlic & herb seasoning, the butter, brown sugar and reserved pasta water and cook until slightly reduced, 2-3 minutes. Season to taste.
To pan with the sauce, add cooked farfalle, chopped capsicum and olives and the roast veggies. Gently stir to combine and heat through. Season to taste.
Divide roast veggie farfalle between bowls. Sprinkle with grated Parmesan cheese and flaked almonds to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious, with a nice balance of tastes. Some suggested adding chilli flakes or feta for extra flavour.
- Ease of prep: Quick and easy to make, though a few noted there was quite a bit of prep involved.
- Suggestions: Several recommended roasting veggies longer for more caramelisation. Some preferred less seasoning or more sauce.
- Leftovers: Some found it made a hearty meal, while others thought increasing veggies and reducing pasta would improve the balance.
- Texture: The crunchy almonds added interest, though not everyone enjoyed them. Roasted vegetables folded through pasta were well-received.
