Roasted veggie pesto penne (for two)
This tasty and satisfying plant-based dish combines wholemeal penne pasta with a mix of oven-roasted vegetables, cannellini beans, and evaporated milk to make a creamy sundried tomato pesto sauce.
2 serves
10 m prep
35 m cook
Ingredients
2½ cups (350g) coarsely chopped vegetables (see tip)
2 teaspoons olive oil
125g wholemeal penne pasta
1 tablespoon sundried tomato pesto
2/3 cup creamy evaporated milk
2/3 cup canned no added salt cannellini beans, drained, rinsed
1 tablespoon grated parmesan cheese
30g 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 25-30 minutes, until vegetables are tender and golden. Meanwhile, cook pasta in a medium saucepan of boiling water, following packet instructions, until just tender. Reserve ¼ cup of the cooking water, then drain.
Combine pesto, evaporated milk and reserved cooking water in a medium non-stick frying pan over a medium heat. Bring to a simmer. Simmer for 5 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 updated10 October 2024