Roasted Veggie Penne
with Red Pesto & Goats Cheese
- Gluten
- Wheat
- Milk
- Almond
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Traces of Cashew
- Walnut
- Macadamia
With melty blankets of goat cheese and and a rich sauce to coat each bit of penne, this veggie-loaded bowl of happiness is exactly what you need for a comforting weeknight meal.
Ingredients
1
Capsicum
1
zucchini
½
onion
1 packet
penne
(Contains: Gluten, Wheat May be present: Eggs, Soy, Milk.)
2 clove
garlic
½ packet
Diced Tomatoes with Garlic & Onion
1 packet
vegetable stock pot
1 packet
red pesto
(Contains: Milk, Almond May be present: Eggs, Cashew, Walnut, Macadamia.)
1 packet
baby spinach leaves
1 packet
marinated goat cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
Utensils
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 onion (see ingredients) into thick wedges. • Place 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.
TIP: If your oven tray is crowded, divide the veggiesbetween two trays.
• Meanwhile, cook penne in the boiling water, stirring occasionally, until ‘al dente’, 12 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 onion & garlic, 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 heat, then stir in the roasted veggies, red pesto, baby spinach leaves and cooked penne. Season to taste.
TIP: Add another splash of reserved pasta water if the sauce is too thick.
• Divide roasted veggie penne between bowls. • Crumble with marinated goat cheese to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The sauce was deliciously rich, with the creamy goat's cheese adding a lovely touch. Some found it quite flavourful; consider reducing stock for a milder taste.
- Ease of prep: Customers found this dish tasty, filling, and easy to prepare.
- Suggestions: Try adding roasted carrot or sweet potato for extra colour and flavour. Some preferred eggplant over green capsicum.
- Portions: Consider increasing the veggie-to-pasta ratio for a more colourful, vegetable-forward dish.
