Recipe

Roast Med Veg and Spiced Chevin Pasta

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Roast Med Veg and Spiced Chevin Pasta

A bit of heat to get your winter going with this roasted artichoke, olive and bell pepper, rolled chili chevin, pesto rice pasta.




Ingredients to serve 2

  • 1 x Aubergine - cut into chunks
  • 1 x Red Pepper - cut into chunks
  • 200g x Butternut Chunks - cut the same size as aubergine
  • 50g x Black Pitted Olives
  • 100g x Artichokes - quartered
  • ½ log x Goats Cheese - rolled in chilli flakes
  • 150g x Rice Pasta
  • 5g x Origanum - leaves pulled from stem, chopped
  • ¼ tsp x Chilli Flakes
  • 2 tbsps x Salt and Pepper (from your pantry)
  • Red Pepper Pesto
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 2 x Aubergine - cut into chunks
  • 2 x Red Pepper - cut into chunks
  • 400g x Butternut Chunks - cut the same size as aubergine
  • 100g x Black Pitted Olives
  • 200g x Artichokes - quartered
  • 1 log x Goats Cheese - rolled in chilli flakes
  • 300g x Rice Pasta
  • 10g x Origanum - leaves pulled from stem, chopped
  • ½ tsp x Chilli Flakes
  • 4 tbsps x Salt and Pepper (from your pantry)
  • Red Pepper Pesto
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.Bring a large saucepan of salted water to the boil for use in Step 2 then preheat your oven to 220C. Roll your goat's cheese log within your chilli flakes - use your chilli flakes at your discretion. Try to keep the size of your vegetables uniform this will help when roasting.

Washing Instruction

Wash your hands, aubergine and red pepper well. Rinse your origanum thoroughly and drain on paper towel.

Gino's Tip

Is olive oil always the best choice for roasting vegetables? High-quality olive oil is the choice classic for roasted vegetables, but you can experiment with different oils. What’s important that is that it will impart some flavour—for example, coconut oil, nutty oils, or avocado oil.

Step 1 - Roasted Vegetables

Toss your aubergine chunks, red pepper chunks, butternut chunks, pitted black olives and quartered artichokes in a large mixing bowl along with your chopped origanum, olive oil and salt and pepper. Scatter onto an oven tray and pop into the oven for 15-20 minutes until your vegetables are lightly browned and tender.

Step 2 - Orzo

Once your water in your large saucepan has come to the boil, cook your rice pasta for 8-10 minutes until "al dente" Drain through a colander once done then toss in a bowl while warm with some olive oil and your red pepper pesto.

To Serve

Once your vegetables have roasted mix them through your red pesto rice pasta and divide your roast med veg pasta amongst your servings, top with your spiced goat's cheese or chevin.