Roast Vegetable and Homemade Pesto Pasta
Ingredients
- Bell peppers, cut into chunks (yellow, green and red)
- Pumpkin, cut into chunks
- Courgettes, roughly chopped
- 1 red onion, roughly chopped
- 2 cloves garlic, bruised
- 1 brinjal, cut into chunks
- 4tbsp Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
- FOR THE PESTO:
- Toasted almond flakes
- Fresh basil
- ½ cup Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil
- A squeeze of fresh lemon
Instructions
1
Preheat the oven to 180 degrees Celsius.
2
Place the veggies onto a baking tray and drizzle with the oil.
3
Season with salt and pepper and roast in the oven until the veggies are cooked through.
4
In the meantime, blitz together pesto ingredients and season with salt and pepper.
5
Once the veg is roasted, serve with pesto and cooked bow tie pasta.
Notes
© Afternoon Express
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