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Penne with Roasted Vegetables and Tapenade recipe

Penne with Roasted Vegetables and Tapenade recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Roasted asparagus, red pepper, mushrooms, tomato and lots of garlic are tossed with pasta and olive tapenade.

73 people made this

IngredientsServes: 3

  • 1/4 bunch fresh asparagus, trimmed and cut into thirds
  • 2 red peppers, sliced
  • 1/2 punnet crimini mushrooms, sliced
  • 10 cloves garlic, chopped
  • 1 tomato, quartered
  • small handful chopped fresh rosemary
  • small handful chopped fresh oregano
  • 2 tablespoons olive oil
  • 1/2 (500g) packet penne pasta
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons tapenade

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a roasting tin, combine asparagus, red pepper, mushrooms, garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
  3. Cook penne according to packet instructions; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(103)

Reviews in English (70)

by Nick D

This is a very good main dish that doesnt include meat, but a whole lot of flavor. I found that baking it at a higher temp, 375, and for a little longer, 20 minutes total, you can really get a more heartier taste.Overall, two thumbs up! Thanks!-04 Jan 2007

by Adina

I thought the flavor was great a bit too much red pepper next time I will add Zuchini and yellow squash in place of some of the red pepper.-09 Feb 2006

by Connie

If you love veggie's (esp. roasted), this is divine! Beautiful, tasty, healthy. I made enough to last for two more lunches, and I'm so glad. Of course I modified according to what I had on hand. Subbed crimini for portabella (divine!) Omited tomato Omited tapenade. Added a little sea salt and black pepper. Used bow tie pasta.-18 Feb 2010