Veggie pasta bowl with Lisa’s Basil, Cashew and Parmesan Pesto
A perfect lunch or dinner meal option. Featuring our new Lisa’s Basil, Cashew and Parmesan Pesto Dip.
Ingredients
1 tub Lisa’s Basil, Cashew, and Parmesan Pesto Dip
2 tablespoon vegetable oil
2 carrots
2 large kūmara
1 capsicum (red, orange, or yellow)
10 cherry tomatoes
1 handful of baby Spinach
1 pack of wholemeal dried pasta – spiral or penne works well
Salt and pepper
Method
- Pre-heat the oven to 200°C.
- Wash the vegetables and cut into large chunks.
- Put cut vegetables into a bowl and add vegetable oil and salt and pepper.
- Roast on a lined oven tray for 20-25 minutes.
- Boil a large pot of salted water and cook the pasta as per instructions.
- Once cooked drain the pasta and rinse under cool water until they are no longer hot.
- Once the vegetables are roasted, leave out on the bench to cool.
- Cut cherry tomatoes in half.
- Add vegetables, pasta and tomatoes to a large bowl and mix.
- Add in a whole tub of Lisa’s Basil Pesto Dip. Mix together well until all ingredients are nicely coated.
- Serve in bowls.