Roasted Veggie Penne
with Red Pesto & Goats Cheese
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.
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.
Ingredients
1
Capsicum
1
zucchini
½
onion
1 packet
penne
(Contains Gluten, Wheat; May be present: Egg, 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: Egg, 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
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!