Roasted Veggie Penne

Name: Roasted Veggie Penne with Red Pesto & Goats Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 Capsicum; 1 zucchini; ½ onion; 1 packet penne; 2 clove garlic; ½ packet Diced Tomatoes with Garlic & Onion; 20 g butter; 1 packet vegetable stock pot; 1 packet red pesto; 1 packet baby spinach leaves; 1 packet marinated goat cheese

with Red Pesto & Goats Cheese

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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.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

•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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Capsicum

zucchini

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;)

Nutritional Values

Energy (kJ)3264 kJ

Calories780 kcal

Fat36.2 g

of which saturates14.6 g

Carbohydrate83.3 g

of which sugars17.8 g

Dietary Fibre10.1 g

Protein25.2 g

Sodium2934 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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.