Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep and roast
Preheat the oven to 225°C. Peel and slice shallots. Peel and mince garlic. Peel carrots and cut to coins. Clean and slice mushrooms. Separate cauliflower to small florets. Cut tomatoes to chunks. In a bowl, coat all the veggies with olive oil, and pour on an oven tin lined with baking paper. Roast in 225°C oven for 25 minutes until nicely browned. Season with salt and pepper.
2 Boil pasta
Bring a pot of lightly salted water to a boil, and add pasta. Boil for about 6–8 minutes, until "al dente". Drain.
3 Make cheese mixture
Scoop ricotta to a bowl. Finely grate Parmesan, and add to the bowl. Wash the lemon carefully and finely grate the zest. Add 1 tsp grated lemon zest to the ricotta mixture. Add also 2 Tbsp lemon juice. Chop basil and mix in.
4 Combine and bake
In a wide oven casserole, combine the roasted veggies and the cooked pasta. Mix half of the ricotta mixture into the pasta and spoon the rest of it on top. Continue baking in 225°C oven for about 10 minutes until nicely browned on top.