Roasted Vegetable Fettuccine

with Pine Nuts

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vegan
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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Halve the zucchini lengthways, then slice it. Slice the peppers. Peel and finely slice the shallots and garlic. Chop the sun-dried tomatoes into smaller pieces. Finely slice the basil leaves.

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2 Roast vegetables

Lay out the zucchini and peppers on a large baking tray with a drizzle of olive oil and season with salt. Roast in the oven for 25 min, turning them halfway.

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3 Make sauce

Meanwhile, heat a pan or wok over a medium heat with a drizzle of olive oil. Once hot, add the shallots with a sprinkle of salt and cook for 4-5 min or until softened. Add the sliced garlic and cook for 1 min further. Add the chopped tomatoes, sun-dried tomatoes, a generous pinch of brown sugarstock cube and measured water and simmer for 10-15 min.

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4 Boil pasta

After you've turned the vegetables, bring a pot of salted water to the boil. Once boiling, add the fettuccine and cook for 6-8 min until 'al dente' or cooked to your liking.

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5 Toast pine nuts

Once the vegetables have been roasting for 25 min, make some room on the tray and add the pine nuts. Roast for 3 min further or until toasted - keep an eye on them as they can burn quickly! 

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6 Serve

Take the sauce off of the heat and add the roast vegetables along with the balsamic vinegar and basil. Season with salt and pepper. Serve the fettuccine in shallow bowls and top with the pasta sauce. Garnish with the toasted pine nuts.

Tips for fussy eaters

If you don't like a chunky sauce, use a blender to create a smooth texture.

Pro tip

If you're feeling really chef-y, heat your plates up in a warm oven or in hot water just before serving!

Fun fact: The word pasta comes from Latin and Greek, meaning 'barley porridge'! Yum!

Cooking Time: 40 min

Cals 691 · Prot 25 · Carbs 134 · Fat 10

Dairy-Free

Ingredients

Number of people

Sauce

Small zucchini 2 Pieces
Red pepper 1 Piece
Yellow pepper 1 Piece
Shallots 1 Piece
Garlic cloves 2 Pieces
Sun dried tomatoes 30 Grams
Fresh basil 15 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Chopped tomatoes 400 Grams
Brown sugar 5 Grams
Vegetable stock cube 1 Piece
Water 200 ML
Balsamic vinegar 15 ML
Black pepper 1 Tsp
Fettuccine 250 Grams

To serve

Pine nuts 20 Grams

Fun fact: The word pasta comes from Latin and Greek, meaning 'barley porridge'! Yum!

Cooking Time: 40 min

Cals 691 · Prot 25 · Carbs 134 · Fat 10

Dairy-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Halve the zucchini lengthways, then slice it. Slice the peppers. Peel and finely slice the shallots and garlic. Chop the sun-dried tomatoes into smaller pieces. Finely slice the basil leaves.

photo

2 Roast vegetables

Lay out the zucchini and peppers on a large baking tray with a drizzle of olive oil and season with salt. Roast in the oven for 25 min, turning them halfway.

photo

3 Make sauce

Meanwhile, heat a pan or wok over a medium heat with a drizzle of olive oil. Once hot, add the shallots with a sprinkle of salt and cook for 4-5 min or until softened. Add the sliced garlic and cook for 1 min further. Add the chopped tomatoes, sun-dried tomatoes, a generous pinch of brown sugarstock cube and measured water and simmer for 10-15 min.

photo

4 Boil pasta

After you've turned the vegetables, bring a pot of salted water to the boil. Once boiling, add the fettuccine and cook for 6-8 min until 'al dente' or cooked to your liking.

photo

5 Toast pine nuts

Once the vegetables have been roasting for 25 min, make some room on the tray and add the pine nuts. Roast for 3 min further or until toasted - keep an eye on them as they can burn quickly! 

photo

6 Serve

Take the sauce off of the heat and add the roast vegetables along with the balsamic vinegar and basil. Season with salt and pepper. Serve the fettuccine in shallow bowls and top with the pasta sauce. Garnish with the toasted pine nuts.

Tips for fussy eaters

If you don't like a chunky sauce, use a blender to create a smooth texture.

Pro tip

If you're feeling really chef-y, heat your plates up in a warm oven or in hot water just before serving!

Ingredients

Number of people

Sauce

Small zucchini 2 Pieces
Red pepper 1 Piece
Yellow pepper 1 Piece
Shallots 1 Piece
Garlic cloves 2 Pieces
Sun dried tomatoes 30 Grams
Fresh basil 15 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Chopped tomatoes 400 Grams
Brown sugar 5 Grams
Vegetable stock cube 1 Piece
Water 200 ML
Balsamic vinegar 15 ML
Black pepper 1 Tsp
Fettuccine 250 Grams

To serve

Pine nuts 20 Grams
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