NutriScore - Volkoren penne met rode pesto-tomatensaus
with roasted vegetables and grana padano
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ g
Nutri-Score
½ piece
Red onion
½ piece
Courgette
½ piece
Carrot
½ sachet(s)
Sicilian-style herb mix
½ piece
Garlic
½
Tomato paste
½ pack
Chopped tomatoes with basil
40 g
Pesto rosso
(Contains Milk, Cashews May be present Peanuts, Tree nuts)
20 g
Grana Padano flakes DOP
(Contains Egg, Milk)
5 g
Fresh basil
Not included in your delivery
100 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Boil plenty of water in a pan for the pasta and add a pinch of salt. Slice the onion into half rings. Slice the courgette and carrot into crescents. In a bowl, mix the courgette, onion and carrot with the Sicilian herbs, a drizzle of olive oil and some salt and pepper to taste.
Spread the vegetables over a parchment-lined baking sheet and roast for 12 - 15 minutes in the oven. Boil the penne for 9 - 11 minutes. Save some of the pasta water when finished, then drain and set aside.
Press or mince the garlic and cut the basil into strips.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic and the tomato paste for 1 minute, then add the chopped tomatoes and 2 tbsp pasta water per person.
Prepare the stock. Add the stock to the sauce and stir well to combine, then lower the heat and let the sauce reduce for 5 - 6 minutes. Stir the red pesto, roasted vegetables and penne through the sauce.
Serve the pasta with sauce onto plates. Garnish with the cheese flakes and the basil.