Roasted Vegetable Fettuccine

with Pine Nuts
Fun fact: The word pasta comes from Latin and Greek, meaning 'barley porridge'! Yum!
Cals 691 · Prot 25 · Carbs 134 · Fat 10
Vegan
Try Hello Chef Now
40 min
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Fun fact: The word pasta comes from Latin and Greek, meaning 'barley porridge'! Yum!
Cals 691 · Prot 25 · Carbs 134 · Fat 10
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Sauce
Small zucchini
2 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Shallots
1 Piece
Garlic cloves
2 Piece
Sun dried tomatoes
30 Grams
Fresh basil
15 Grams
Olive oil
1 Tbsp
Salt
0.5 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

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!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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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.
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2 Prep

Meanwhile, 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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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 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 roasted 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!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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