No-fuss vegetable fusilli

Recipe from: 7/1/2000 12:00:00 AM
Ingredients 11
Servings 6
Time 20 min


  • 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


30 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.

Read more on: fruit

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.