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Penne with roasted vegies

Method

  • Preheat oven to 200°C fan forced (220°C normal). 
  • Toss the vegies with seasonings and a little oil in a roasting tray and cook in the oven until tender.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain and toss the pasta with the roasted vegies, basil, parmesan to taste, seasonings and a good slurp of oil.
  • Mound a generous amount of pasta in individual bowls and, if you like, serve with extra parmesan sprinkled on top.

Ingredients

  • 1 sweet potato, peeled & cubed
  • 1 large zucchini, cut into chunks
  • 8 button mushrooms, halved or quartered
  • 1 small red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • sea salt & freshly ground pepper
  • olive oil
  • 400 gm penne
  • 10 basil leaves, torn
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm