Roasted Vegetables and Fresh Pesto Penne Pasta

Roasted Vegetables and Fresh Pesto Penne Pasta

Using Knorrox's Vegetable Curry Stock Cubes makes this tantalizing dish great for the entire family.

Ingredients

  • 3 cups boiling water
  • 200 g Penne pasta
  • 1 1/2 Knorrox Curry vegetable stock cube
  • 2 large Baby marrow or courgettes
  • 1 eggplant
  • 1 tablespoon olive oil
  • 1 tablespoon Unsalted pine nuts or mixed sunflower seeds
  • 3 sundried tomatoes soaked in water
  • 2 red chilli deseeded
  • 3 tablespoons fresh basil
  • 1 tablespoon fresh parsley
  • 4 teaspoons margarine
  • 2.5 ml black pepper, to season

Directions

  1. Preheat the oven to 200°C.

  2. In boiling water add the Knorrox stock cube, pasta and cook until al dente.

  3. Cut the eggplant and courgettes into 10 even size pieces.

  4. Brush the vegetables lightly with the olive oil and place them into a baking dish. Roast them for 20 – 25 minutes or until soft. Turn twice during roasting and sprinkle with black pepper.

  5. In the meantime, toast the pine nuts/ sunflower seeds or pumpkin seeds in a frying pan until golden brown or crispy, leave to cool.

  6. Place the sundried tomatoes, basil leaves, parsley, toasted nuts/seeds, margarine into a bowl and whizz with the hand blender. Season with black pepper. Stir in a large spoonful of cold water.

  7. Add the pesto and roasted vegetables to the pasta and toss well to coat.

 
            
  • 3 cups boiling water
  • 200 g Penne pasta
  • 1 1/2 Knorrox Curry vegetable stock cube
  • 2 large Baby marrow or courgettes
  • 1 eggplant
  • 1 tablespoon olive oil
  • 1 tablespoon Unsalted pine nuts or mixed sunflower seeds
  • 3 sundried tomatoes soaked in water
  • 2 red chilli deseeded
  • 3 tablespoons fresh basil
  • 1 tablespoon fresh parsley
  • 4 teaspoons margarine
  • 2.5 ml black pepper, to season

  1. Preheat the oven to 200°C.

  2. In boiling water add the Knorrox stock cube, pasta and cook until al dente.

  3. Cut the eggplant and courgettes into 10 even size pieces.

  4. Brush the vegetables lightly with the olive oil and place them into a baking dish. Roast them for 20 – 25 minutes or until soft. Turn twice during roasting and sprinkle with black pepper.

  5. In the meantime, toast the pine nuts/ sunflower seeds or pumpkin seeds in a frying pan until golden brown or crispy, leave to cool.

  6. Place the sundried tomatoes, basil leaves, parsley, toasted nuts/seeds, margarine into a bowl and whizz with the hand blender. Season with black pepper. Stir in a large spoonful of cold water.

  7. Add the pesto and roasted vegetables to the pasta and toss well to coat.

 
                    

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