Penne Pasta with Tomato Fondant and Roasted Vegetables

Roasted vegetables and penne pasta in a rich tomato sauce, finished with a crunchy cheesy breadcrumb topping.

Vegetarian Healthy Dinner Pasta Roasted Vegetables

Estimated Nutrition

Calories

780.5

kcal / serving

3122 kcal total

Carbs

88.4g

per serving

353.5 g total

Fat

34.6g

per serving

138.4 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Cheddar Cheese

grated

GrainsCereals

400

Penne Pasta

100

Breadcrumb

fresh

NutsSeeds

clove

Garlic

finely chopped

tbsp

Flat leaf Parsley

roughly chopped

OilsFats

Olive Oil

plus extra for frying

Vegetables

0.5

piece

Butternut Squash

peeled and cut into 3cm chunks

0.5

piece

Aubergine

cut into 3cm chunks

piece

Sweet Potato

peeled and cut into 3cm chunks

piece

Courgette

cut into 3cm chunks

piece

Onion

finely chopped

400

Tinned Chopped Tomatoes

100

Fine Green Beans

cut into 2cm lengths and blanched

Method

Preheat the oven to 200°C.

Drizzle the squash, aubergine, sweet potato, and courgette with olive oil in a roasting tin and roast for 20 minutes.

Sauté the onion and garlic in a frying pan until soft.

Bake for 15 minutes until the topping is golden-brown.

Add the tomatoes and simmer until the liquid reduces by half.

Boil the penne in salted water, drain, and combine with the sauce, roasted vegetables, green beans, and parsley in an ovenproof dish.

Mix breadcrumbs and cheese and sprinkle over the pasta mixture.