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Roast Tomato & Pepper Penne

Roast Tomato & Pepper Penne

with Olives, Feta and Green Pesto

Family
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Our penne pasta dish is packed full of heavenly flavour combinations. Sweet and juicy roasted red pepper and baby plum tomatoes, salty olives, tangy feta, and pesto come together to create a dish that isn’t showy but instead claims the limelight by being deliciously uncomplicated. Ready in six speedy steps, this is a weeknight winner for sure.

Allergens:MilkGlutenSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Pepper

1 punnet(s)

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

1 bunch(es)

Chives

1 block(s)

Feta Cheese

(ContainsMilk)

200 grams

Wheat Penne Pasta

(ContainsGluten)

1 bag(s)

Baby Spinach

1 sachet

Tomato Puree

1 sachet

Balsamic Vinegar

(ContainsSulphites)

1 pack(s)

Black Olives

1 pot(s)

Green Pesto

(ContainsMilk)

10 grams

Flora Original

Not included in your delivery

2 tbsp

Olive Oil

½ tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3192 kJ
Energy (kcal)763 kcal
Fat32.0 g
of which saturates12.0 g
Carbohydrate86 g
of which sugars15.0 g
Protein27 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 180°. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop the pepper and whole tomatoes onto a large baking tray. Drizzle with olive oil and sprinkle over a pinch of salt and pepper. Place on the top shelf of the oven to roast until the pepper is soft and the tomatoes burst, 25-30 mins. Turn halfway through and lightly press the tomatoes with a fork to help the juices escape!

2

While the tomatoes and peppers cook, fill a large saucepan with water and add a good pinch of salt. Bring to the boil over high heat. Peel and grate the garlic (or use a garlic press). Finely chop the chives and crumble the feta cheese.

3

When the water is boiling, add the wheat pasta to the saucepan and cook for 12 mins.

4

Pop the spinach into a colander. When the wheat penne has finished cooking, pour the wheat pasta it into the colander and leave to sit on top of the spinach to wilt it. Drizzle with a little olive oil to stop it from sticking together. Keep the pan!

5

After the veggies have been roasting for 25 mins, heat the olive oil (see ingredients for amount) in the now empty saucepan over medium heat. Once hot, stir in the garlic and tomato purée. Stirring, cook for 30 seconds, then mix in the balsamic vinegar and sugar (see ingredients for amount). Bubble for a minute to evaporate the vinegar. Remove the pan from the heat.

6

Once cooked, stir the roasted veggies, all their juices, the Flora orginal, the chives and olives (if everyone likes them!) into the sauce. Tip the wheat pasta into the pan and gently toss to coat well in the sauce. Season to taste with salt and pepper. Divide the wheat pasta between your bowls and top with the crumbled feta and a dollop of pesto. Enjoy!