Roasted Vegetable and Pesto Pasta Bake
Ingredients
- 1 courgette
- 1 red pepper
- 200 g cherry tomatoes
- 300 g penne pasta
- 4 tbsp green pesto
- 150 ml crème fraîche
- 125 g mozzarella
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 17.7 g
- Carbohydrate
- 60.5 g
- of which sugars
- 7.8 g
- Fat
- 32.6 g
- of which saturates
- 14 g
- Fibre
- 4.6 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Chop the courgette and pepper into chunks and halve the cherry tomatoes. Toss with olive oil, spread on a baking tray and roast for 20 minutes.
- 2
Cook the penne for 2 minutes less than packet instructions, then drain.
- 3
Mix the pesto and crème fraîche together in a large bowl. Season lightly.
- 4
Stir the drained pasta and roasted vegetables into the pesto cream and tip into an ovenproof dish.
- 5
Tear the mozzarella over the top and bake for 15–20 minutes until golden and bubbling.
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