Plant-Based
Roast red pepper pesto tossed through nutritious legume pasta, topped with roast vegetables and fresh basil.
1. Set oven to 220ºC.
Halve the tomatoes, dice zucchini and wedge the squash. Toss onto a lined oven tray with 2 tsp dried oregano, 2 tbsp oil, salt and pepper. Roast in oven for 20 minutes.
2. Cook the pasta according to packet instructions in a saucepan of boiling water. Reserve 1/2 cup cooking water. Drain pasta and rinse. Set aside.
3. Blend together roasted peppers, 1/2 the sunflower seeds (reserve 1/2 for garnish) and 1 tsp vinegar using a stick mixer or blender. Season to taste with salt and pepper.
4. Trim and halve beans. Toss onto tray with vegetables and return to oven for 5 minutes.
5. Toss pesto and torn basil through pasta. Add reserved cooking water to loosen if needed. Season with salt and pepper to taste.
6. Divide pasta among bowls. Top with roast vegetables and garnish with reserved sunflower seeds.
NOTES
Toast the sunflower seeds in a dry pan if desired.
Stretch out the dish and add some olives or artichokes to the vegetable medley.
2. Cook the pasta according to packet instructions in a saucepan of boiling water. Reserve 1/2 cup cooking water. Drain pasta and rinse. Set aside.
3. Blend together roasted peppers, 1/2 the sunflower seeds (reserve 1/2 for garnish) and 1 tsp vinegar using a stick mixer or blender. Season to taste with salt and pepper.
4. Trim and halve beans. Toss onto tray with vegetables and return to oven for 5 minutes.
5. Toss pesto and torn basil through pasta. Add reserved cooking water to loosen if needed. Season with salt and pepper to taste.
6. Divide pasta among bowls. Top with roast vegetables and garnish with reserved sunflower seeds.
NOTES
Toast the sunflower seeds in a dry pan if desired.
Stretch out the dish and add some olives or artichokes to the vegetable medley.
Cherry tomatoes, 1 bag (400g)
Zucchini, 1
Yellow squash, 4
Legume pasta, 1 packet
Roasted pepper strips, 1 tub (300g)
Sunflower seeds, 1 packet (80g)
Green beans, 1/2 bag (125g) *
Basil, 1 packet
FROM YOUR PANTRY
Oil for cooking), salt, pepper, dried oregano, red wine vinegar
Zucchini, 1
Yellow squash, 4
Legume pasta, 1 packet
Roasted pepper strips, 1 tub (300g)
Sunflower seeds, 1 packet (80g)
Green beans, 1/2 bag (125g) *
Basil, 1 packet
FROM YOUR PANTRY
Oil for cooking), salt, pepper, dried oregano, red wine vinegar
