Nicky's Kitchen SanctuaryRoasted Vegetable Pesto Pasta
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Ingredients
Serves 4- 1 red onion (peeled and chopped into bite-size chunks)
- 1 red pepper (sliced)
- 1 yellow pepper (sliced)
- 2 garlic cloves (peeled)
- 2 tbsp olive oil
- 2 tsp cornflour (cornstarch in US)
- 300 g (10.5 oz) cherry tomatoes (sliced in half)
- a small bunch of basil leaves
- 1 tbsp toasted pine nuts
- 2 tbsp grated Parmesan
- 4 tbsp double (heavy) cream
- ½ tsp ground black pepper
- ½ tsp paprika
- ½ tsp salt
- 400 g (14 oz) pasta shapes (such as spiralli)
- 1 courgette ((zucchini) chopped into bite-size chunks)
- 3 tbsp pesto
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Steps
- Step 1
Preheat the oven to 200°C/400°F/gas mark 6.
- Step 2
Place the tomatoes in a large roasting dish, sprinkle over the cornflour, salt, pepper and paprika and toss together until the tomatoes absorb the cornflour.
- Step 3
Add the garlic, red onion, courgette and peppers to the roasting dish. Drizzle over the olive oil and toss together to coat thoroughly.
- Step 4
Place in the oven and roast for 20–25 minutes, until golden brown.
- Step 5
Meanwhile, cook the pasta as per the packet instructions. Once cooked, drain the pasta using a colander.
- Step 6
When the vegetables are golden, remove from the oven and stir in the pesto and cream, then return to the oven for a final 2 minutes, to heat through.
- Step 7
Remove the roasting dish from the oven, add the pasta and toss to coat in the sauce.
- Step 8
Divide the pasta among bowls and serve topped with fresh basil leaves, grated Parmesan and toasted pine nuts.
Interactive, hands-free timers are available in the Supper app.
Preheat the oven to 200°C/400°F/gas mark 6.
Source: Nicky's Kitchen Sanctuary
