Roasted Vegetable Pesto Pasta

with Goat Cheese

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Instructions

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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.

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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.

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3 Season veggies

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

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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.

Tips for fussy eaters

Blend some of the roasted veggies with a mixer and combine with cooked fusilli. Add a dash of cream and their favourite grated cheese.

Pro tip

Works very well as a cold lunch salad, too!

Simple to prepare, packed with comfort and goodness.

Cooking Time: 30 min

Cals 1011 · Prot 45 · Carbs 133 · Fat 38

Ingredients

Number of people

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 250 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Green pesto 50 Grams
Fresh basil 15 Grams
Rind-on goats cheese barrel 180 Grams

Simple to prepare, packed with comfort and goodness.

Cooking Time: 30 min

Cals 1011 · Prot 45 · Carbs 133 · Fat 38

Instructions

photo

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.

photo

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.

photo

3 Season veggies

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

photo

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.

Tips for fussy eaters

Blend some of the roasted veggies with a mixer and combine with cooked fusilli. Add a dash of cream and their favourite grated cheese.

Pro tip

Works very well as a cold lunch salad, too!

Ingredients

Number of people

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 250 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Green pesto 50 Grams
Fresh basil 15 Grams
Rind-on goats cheese barrel 180 Grams
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