Roasted Vegetable Pesto Pasta

with Goat Cheese
Simple to prepare, packed with comfort and goodness.
Cals 944 · Prot 40 · Carbs 116 · Fat 38
Vegetarian
Family Friendly
30 min
Roasted Vegetable Pesto Pasta with Goat Cheese
Simple to prepare, packed with comfort and goodness.
Cals 944 · Prot 40 · Carbs 116 · Fat 38
Vegetarian
Family Friendly
Ingredients
Large zucchini
1 Piece
Red pepper
1 Piece
Green pepper
1 Piece
Cherry tomatoes
250 Grams
Garlic cloves
4 Pieces
Olive oil
2 Tbsp
Fusilli pasta 10*
250 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Green pesto 2*4*
50 Grams
Fresh basil
15 Grams
Rind-on goats cheese barrel 4*
180 Grams

Allergens

*10 Wheat, *2 Tree Nuts, *4 Milk
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) 3939 / 944
Fats (g) 37.7
of which saturated (g) 16.5
Carbohydrates (g) 116
of which sugars (g) 16.1
Fibers (g) 13.5
Proteins (g) 40.3
Salt (g) 2.2
*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

Roast veggies

1 Roast veggies

Preheat the oven to 225°C. Rinse vegetables. Cut zucchinis and bell peppers to cubes. Halve cherry tomatoes. Arrange the veggies on an oven tray. Add unpeeled garlic cloves. Drizzle with olive oil. Roast in the oven for 25 minutes.
Boil pasta

2 Boil pasta

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for about 8-10 minutes, or until "al dente". Drain well.
Season veggies

3 Season veggies

When the veggies are done, squeeze the garlic out of their skins. Season the veggies with salt and pepper.
Combine and serve

4 Combine and serve

Combine the cooked pasta and the roasted veggies. Add pesto and fresh basil leaves. Mix well. Divide to plates and top with sliced goat cheese.
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