ROAST VEGETABLE PENNE
ROAST VEGETABLE PENNE
Rated 5.0 stars by 1 users
Category
Pasta
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Great for a weeknight meal. Keeps well for the next day as a cold pasta salad. For extra spicy kick, add some chilli flakes to serve.
Pukara Estate
Ingredients
- 1 eggplant diced
- 2 zucchini diced
- 350g pumpkin diced into small cubes
- 1 fennel bulb sliced
- 1 red onion cut into wedges
- 180g whole cherry tomatoes
- 50mL Pukara Estate Chilli Extra Virgin Olive Oil (plus extra for serving)
-
20mL Pukara Estate Premium Extra Virgin Olive Oil
- 200g dried penne
- 3 garlic cloves
- 6 basil leaves torn
- 80g grated pecorino cheese
- Pukara Estate Salt Flakes
Directions
Pre-heat oven to 180C.
Make sure the vegetables are cut roughly to the same size. In a large baking dish place all the vegetables, premium EVOO, season with salt and pepper and toss well.
Bake for 20-30 minutes or until just golden.
Boil Penne as per packet instruction till just al-dente.
Heat a second large pot over a high heat, add Chilli oil and garlic. Fry to just cooked and throw in pasta. Stir well. Add roasted vegetables and combine.
Transfer to serving bowls, top each with torn basil and grated Pecorino and an extra drizzle of Chilli EVOO.
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