Penne with Roast Vegetables

Penne with Roast Vegetables
Give us your rating!

Make this when you have roast vegetables left over from the Sunday roast and you’ll have an impressive dish on the table with little or no work on a Monday.

Serves 4


400g penne
1 tablespoon olive oil
1 clove garlic, peeled and finely chopped
1/2 teaspoon dried chilli
400g pre-roasted vegetables: a mixture of red onions, sweet potato, squash, yellow or red peppers and cherry tomatoes – if the vegetables are large, cut them into smaller chunks
Sea salt and freshly ground black pepper
16 fresh basil leaves
1 ball fresh mozzarella, torn into small pieces

1. Cook the penne in salted water according to the packet instructions (between 9-12 minutes). Drain, reserving a few spoons of pasta water.

2. While the pasta is cooking, heat the olive oil, add the garlic and chilli and fry over a gentle heat until soft, add the roast vegetables and heat through. Check the seasoning and add salt and pepper if required. Finely chop half the basil leaves and toss with the vegetables.

3. When the pasta is cooked, toss with the vegetables in a large saucepan over a medium heat, adding a spoon or two of the starchy cooking water to make a sauce. Drop in the torn mozzarella. Serve garnished with the rest of the basil leaves.


Related Recipes and Features

How to make Beetroot Purée Puréed beetroot looks very fancy when you smear it on a plate and yet it's so easy to make. Flavour it to suit your own taste or to complement the oth...
How to cook a soft-boiled egg Soft-boiled eggs are most often eaten at breakfast but they can also form part of the dressing in salads and can act as a sauce on top of poached or g...
Cheat’s Shepherd’s pie This is a bit of a cheat's version of Shepherd's Pie using dried herbs instead of fresh, soy sauce to add that umami flavour to the meat (minced beef ...
Burgundy beef and red wine stew There are very few ingredients in this dish so each one needs to be exceptional: Irish beef; a robust red wine from Burgundy and lots of love and atte...
How to cook ox or beef tongue Ox tongue is seen as less-than-inviting-food, yet it's what many of us grew up on in Ireland. If we found it in Italy as part of a cured meat plate, w...
How to make an authentic risotto You need five things to make a decent risotto: good risotto rice; to know when the rice is cooked enough; a flavourful stock kept at a rolling boil wh...