Roasted Vegetables & Fresh Pesto Penne Pasta

Roasted Vegetables & Fresh Pesto Penne Pasta

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

Ingredients

  • 1 tablespoon olive oil
  • 200 g pasta penne
  • 1 eggplant
  • 2 red chilli deseeded
  • 1 1/2 Knorrox Curry Vegetable Stock Cube
  • 1 Baby marrow
  • 1 tablespoon Unsalted pine nuts or mixed sunflower seeds
  • 3 sundried tomatoes soaked in water
  • 3 tablespoons fresh basil
  • 3 cups boiling water
  • 1 tablespoon fresh parsley
  • 4 teaspoons Flora ProActiv butter or light

Directions

  1. Preheat the oven to 200°C.

  2. In boiling water add the stock cube, pasta and cook until andante.

  3. Cut the eggplant and courgettes into 10 pieces each.

  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, flora pro. active 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.

 
            
  • 1 tablespoon olive oil
  • 200 g pasta penne
  • 1 eggplant
  • 2 red chilli deseeded
  • 1 1/2 Knorrox Curry Vegetable Stock Cube
  • 1 Baby marrow
  • 1 tablespoon Unsalted pine nuts or mixed sunflower seeds
  • 3 sundried tomatoes soaked in water
  • 3 tablespoons fresh basil
  • 3 cups boiling water
  • 1 tablespoon fresh parsley
  • 4 teaspoons Flora ProActiv butter or light

  1. Preheat the oven to 200°C.

  2. In boiling water add the stock cube, pasta and cook until andante.

  3. Cut the eggplant and courgettes into 10 pieces each.

  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, flora pro. active 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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