Roasted veggie pesto penne
4 serves
15 m prep
35 m cook
Ingredients
5 cups (700g) coarsely chopped vegetables (see tips)
1 tablespoon olive oil
250g wholemeal penne pasta
2 tablespoons sundried tomato pesto
340ml can creamy evaporated milk
420g can no added salt cannellini beans, drained, rinsed
⅓ cup grated parmesan cheese
60g baby rocket
Method
Line a large baking tray with baking paper. Place vegetables on prepared tray. Drizzle with oil. Toss to coat. Spread into an even layer. Season with pepper.
Bake in a 200°C preheated oven for 30 minutes or until vegetables are tender and golden. Meanwhile, cook pasta in a large saucepan of boiling water, following packet instructions, until just tender. Reserve ½ cup of the cooking water, then drain.
Combine pesto, evaporated milk and reserved cooking water in a large non-stick frying pan over a medium heat. Bring to a simmer. Simmer for 5-10 minutes, stirring occasionally, until slightly thickened.
Add pasta, beans, roasted vegetables and half the parmesan to pesto sauce. Cook, stirring, until combined and hot. Serve with rocket and remaining parmesan.
Tips
This recipe is ideal for using up whatever vegetables you have on hand. We used a mix of pumpkin, carrot, zucchini, eggplant, capsicum, red onion and thyme but you can use any vegetables suitable for roasting.
For a shortcut, packaged chopped vegetables for roasting are available from the fruit and vegetable section at major supermarkets.
Last updated21 December 2023