No-fuss vegetable fusilli

Recipe from: 7/1/2000 12:00:00 AM
Ingredients 11
Servings 1
Minutes 20 min


Serving Change
  • 2
    red peppers, sliced
  • 2
    yellow peppers, sliced
  • 12
    courgettes, sliced
  • 250
    fresh button mushrooms, sliced
  • 12
    cherry tomatoes, halved
  • 10
    garlic cloves, peeled and crushed
  • 8
    black olives, stoned
  • 50
    olive oil
  • 400
    dry fusilli pasta
  • 150
    basil pesto
  • 250
    feta cheese, crumbled


20 min
Place peppers, courgettes, mushrooms, tomatoes, garlic and olives in a roasting pan and drizzle with olive oil. Season with salt and freshly ground pepper and roast under grill, turning frequently, until tender and slightly charred (about 20 minutes). Meanwhile, cook pasta in 4 litres of water until al dente. Drain cooked pasta and place in a large serving dish. Add pesto, half the feta cheese and the roasted vegetables (along with any pan juices) and toss until evenly distributed. Top with remaining feta cheese and serve hot or cold. Serves 6.

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