5 servings
Cooking: 30 mins
Roasted vegetables and tasty pesto make this pasta dish delicious and filling.
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Ingredients (19)
VEGETABLES
fresh chillies — 573 | |
1.00 | aubergine — sliced |
1.00 | onion — cut into wedges |
5.00 | courgettes — quartered lengthways |
1.00 | yellow pepper — deseeded and sliced |
baby corn — hanful, halved | |
1.00 | lemon — zest and juice |
FETA CHEESE SAUCE
3.00 | garlic — cloves, crushed |
10.00 ml | paprika — to taste |
45.00 ml | fresh parsley — chopped |
sea salt and freshly ground black pepper | |
3.00 | feta cheese — crumbled |
fresh chillies — 573 | |
500.00 g | pasta — penne |
sea salt and freshly ground black pepper | |
2.00 | avocado — cubed |
4.00 | peppadews — quartered |
1.00 | lemon — juice only |
fresh Italian parsley — to garnish |
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