Roast Vegetable Penne

Great for a weeknight meal. Keeps well for the next day as a cold pasta salad. For extra spicy kick, add some chilli flakes to serve.

1 eggplant diced

2 zucchini diced

350g pumpkin diced into small cubes

1 fennel bulb sliced

1 red onion cut into wedges

180g whole cherry tomatoes

50mL Pukara Estate Chilli Extra Virgin Olive Oil (plus extra for serving)

20mL Pukara Estate Premium Extra Virgin Olive Oil

200g dried penne

3 garlic cloves

6 basil leaves torn

80g grated pecorino cheese

Pukara Estate Salt Flakes


Pre-heat oven to 180C. Make sure the vegetables are cut roughly to the same size. In a large baking dish place all the vegetables, premium EVOO, season with salt and pepper and toss well. Bake for 20-30 minutes or until just golden.

Boil Penne as per packet instruction till just al-dente. Heat a second large pot over a high heat, add Chilli oil and garlic. Fry to just cooked and throw in pasta. Stir well. Add roasted vegetables and combine.

Transfer to serving bowls, top each with torn basil and grated Pecorino and an extra drizzle of Chilli EVOO.