A delicious pasta salad made with roasted vegetables and tossed with an Italian tomato and basil sauce. Full of flavour and perfect for an easy summer meal.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 red onion, peeled and chopped
1 medium eggplant, cut into 1-2cm pieces
1 red capsicum, deseeded and cut into 1-2cm pieces
2 courgettes, cut in half lengthwise and thickly sliced
2-3 Tbsp olive oil
250 g penne pasta
450 g pouch Wattie’s Italian Creations Tomato and Basil Pesto Pasta Sauce
fresh basil leaves
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How do I make it ?
1. Preheat the oven to 200℃ (fan bake). Toss the prepared vegetables in olive oil and place in a single layer into a shallow sided baking tray. Bake for 15-20 minutes, until vegetables are just tender.
2. Cook penne pasta in a large pot of boiling water for 10-12 minutes, until al dente (firm to the bite). Drain. Return pasta to the saucepan.
3. Pour over Wattie's Italian Creations Tomato and Basil Pesto Pasta Sauce and mix well. Add roasted vegetables and carefully mix through the pasta and sauce. Spoon into a serving dish. Garnish with fresh basil leaves. Serve warm with BBQ chicken or meat.