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Includes

Italian Roasted Vegetable and Fresh Pesto Pasta Recipe

Heart healthy Italian pesto pasta is a must-make for your next dinner.With a creamy finish and a range of fresh vegetables, you'll enjoy a balanced pasta meal with all the dietary food groups you need.
  • 45 minutes
  • Prep time15 minutes
  • 2 portions
recipe image Italian Roasted Vegetable and Fresh Pesto Pasta Recipe

Ingredients

  • 200 grams wholemeal penne pasta
  • 1 eggplant about 200 g
  • 1 red capsicum
  • 1 small zucchini about 150 g
  • 1/2 tbsp olive oil
  • 1 tbsp unsalted pine nuts
  • 2 sun dried tomatoes (soaked in water)
  • 1 bunch fresh basil about 30 g
  • 1 small bunch fresh parsley about 15 g
  • 4 tsp Flora ProActiv buttery spread
  • extra hand blender

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. Preheat the oven to 200°C.
      2. Cook the pasta according to the packet instructions, without salt. Drain.
      3. Cut the eggplant and capsicum into 10 pieces each and the zucchini into 6 pieces.
      4. Brush the vegetables lightly with the olive oil and place them into a baking dish. Roast them for 25–30 minutes until done. Turn twice during roasting. Sprinkle with black pepper.
      5. Meanwhile, toast the pine nuts in a dry frying pan until golden brown. Leave to cool.
      6. Put a few basil leaves to one side. Place the sundried tomatoes, remaining herbs, toasted pine nuts and the Flora pro.activ into a bowl and whizz with the blender.
      7. Season with black pepper. Stir in a large spoonful of cold water.
      8. Add the pesto and roasted vegetables to the pasta and toss well to coat.
      9. Divide the pasta over 2 plates, garnish with the reserved basil leaves and serve immediately.