Roasted Vegetable Pesto Pasta Bake
Roasted Vegetable Pesto Pasta Bake
Course: Recipes, MainDifficulty: Easy3-4
servings1
hour10
minutesThis roasted veg pesto bake is a quick meal bursting with fresh flavours and packed with vegetables. Easy but gourmet and perfect for entertaining. Any extra can stay in a airtight container in the fridge for 2 days.
Switch up the vegetables to whatever you prefer. Sneak in more by cutting them smaller so the kids don’t notice
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INGREDIENTS
1 TFI pesto concentrate
1/2 cup of your favourite olive oil (pick high quality if you have) + 2tsp for the vegetables
160g (2 cup) of Your favourite pasta (shaped pasta is better – we used rigatoni)
Handful of sundried tomatoes (ours are from queen deli)
1 courgette cut into chunks
1 red pepper deseeded and cut into long slices
1 pack mushrooms cut into 4’s
Grated mozzarella cheese
Red chilli flakes (optional)
Pinch of salt & black pepper
Directions
- Pre-heat the oven at 180°C
- Line a baking dish with greaseproof paper
- Mix the chopped vegetables (you can pick any) with olive oil, salt and pepper
- Bake for 20 minutes or until cooked
- In the meantime boil your pasta in generously salted water. Boil for 1 minute less to avoid over cooking, it should be al dente. Keep 1/2 cup of pasta water – it will add a lovely flavour to the pasta
- Defrost the pesto and mix in olive oil, chilli flakes if using and pasta water
- Remove the baking paper from under the vegetables and add in the pasta and pesto sauce
- Mix and top with mozzarella (or vegan cheese if using)
- Bake for 15 minutes
- Crack black pepper before serving and serve while hot!
Shop the Ingredients
