Roasted Summer Vegetable & Pesto Pasta
Pasta with roaster summer vegetables and red pesto
Ingredients
- 150 g dried pasta
- 2 tbsp red pesto
- 1 whole red pepper
- 1 whole yellow pepper
- Half red onion
- 1 whole courgette
- 20 cherry tomatoes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 pinch dried chilli flakes
- Large pinch salt & crack black pepper
- Handful rocket
Instructions
- Start by heating the oven to 200C
- Chop all of your vegetables to bite-sized pieces (red and yellow peppers, tomatoes, red onion & courgette)
- Spread the chopped veg out on a large baking tray
- Drizzle vegetables with olive oil, followed by the salt, pepper, garlic powder, onion powder, chilli flakes and thyme
- Use your hands to mix the vegetables on the tray, to make sure they're fully coated in the seasonings
- Put the vegetables into the oven to roast for 30 minutes
- Cook your dried pasta according to packet instructions in salted water (probably around 10 minutes) and then drain
- Once the vegetables are cooked finished cooking (softened and starting to get crispy edges), remove them from the oven
- Add the cooked pasta directly to the vegetable cooking dish
- Mix in the red pesto
- Taste and season further if necessary
- Serve with rocket (hot or cold, whichever you fancy!)
Notes
Calorie information provided is an estimate