Roasting the vegetables really brings out their flavour in this simple, healthy dish.
- Total Fat
- Total Carbohydrates
- 350g Barilla Whole Grain Penne Rigate
- 1/2 jar Barilla Basilico Sauce
- 2 garlic cloves, crushed
- 1/2 onion, 1.5cm diced
- 1/2 carrot, 1.5cm diced
- 1/2 leek, 1.5cm diced
- 1/3 celeriac, 1.5cm diced
- 1/3 small pumpkin, 1.5cm diced
- 2 sprigs of fresh thyme
- 80g Pecorino Romano cheese, grated
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
TO STARTPreheat the oven to 180°C.
ROAST THE VEGETABLESPlace all vegetables on an oven tray; add oil, salt and pepper and roast in the oven for 15 minutes or until cooked.
COOK THE PASTABring a large pot of water to the boil and add rock salt. Drop the Barilla Whole Grain Penne Rigate into the water and stir. Cook according to the instructions on the pack.
MAKE THE SAUCE
When the vegetables are cooked, place them in a large fry pan, add the Barilla Basilico Sauce and bring to a simmer. Drain the pasta a couple of minutes before the suggested time and toss it into the saucepan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
COMBINE AND SERVERemove from the heat and serve with fresh thyme and Pecorino Romano cheese on top.