Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2934 / 701
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast vegetables
Preheat the oven to 200°C/180°C fan. Halve the zucchini lengthways, then slice it. Slice the peppers. Place the zucchini and peppers on a large baking tray with a drizzle of oil and season with salt. Roast for 25 min, turning them halfway.
Meanwhile, peel and finely slice the shallots and garlic. Chop the sun-driedtomatoes into smaller pieces. Finely slice the basil leaves.
3 Make sauce
Heat a panover a medium heat with a drizzle of 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 choppedtomatoes, sun-driedtomatoes, a generous pinch of brownsugar, stockcube and measuredwater and simmer for 10-15 min.
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.
5 Toast pine nuts
Once the vegetables have been roasting for 25 min, make some room on the tray and add the pinenuts. Roast for 3 min further or until toasted - keep an eye on them as they can burn quickly!
Take the sauce off of the heat and add the roasted vegetables along with the balsamicvinegar and basil. Season with salt and pepper. Serve the fettuccine in shallow bowls and top with the pasta sauce. Garnish with the toasted pinenuts.
Tip!If you're feeling really chef-y, heat your plates up in a warm oven or in hot water just before serving!