Roasted Vegetable & Red Pesto Penne
with Basil & Cheddar
We're adding layers of flavour to this easy pasta dish by roasting veggies and then tossing them with pesto. The veggies caramelise in the oven and develop lightly charred edges, transforming your finished dish into a taste sensation!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 unit
capsicum
2 unit
courgette
1 unit
onion
2 packet
penne
(Contains Gluten; May be present Soy, Egg. )
3 clove
garlic
1 bunch
basil
1 bag
baby spinach leaves
1 tin
tomato paste
2 tin
tinned cherry tomatoes
1 sachet
vegetable stock powder
1 packet
red pesto
(Contains Milk, Tree Nuts; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tsp
brown sugar
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Thinly slice the capsicum into strips. Thinly slice the courgette into half-moons. Slice the red onion into 2cm wedges. Place the capsicum, courgette and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and roast until tender, 18-20 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, add the penne to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve 1 cup pasta water, then drain the penne and return it to the pan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.
TIP: ʻAl dente’ means the pasta is cooked through but has a tiny bit of firmness left in the middle.
While the pasta is cooking, finely chop the garlic (or use a garlic press). Pick and roughly tear the basil leaves. Roughly chop the baby spinach leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and tomato paste and cook until fragrant, 1 minute. Add the tinned cherry tomatoes and 1/2 cup pasta water and stir to combine.
Add the vegetable stock, brown sugar and butter to the pan with the sauce and stir to combine. Reduce the heat to medium and simmer until thickened slightly, 2-4 minutes. Remove the pan from the heat and stir in the roasted veggies, red pesto, baby spinach and cooked penne. Season to taste with salt and pepper.
TIP: Add another splash of pasta water if the sauce is too thick.
Divide the roasted vegetable and red pesto penne between bowls. Top with the shredded Cheddar cheese and basil leaves.