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Whole grain penne rigate with roasted winter vegetables, basilico sauce and pecorino romano cheese
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Hearty whole grain penne rigate tossed with seasonal roasted veggies - a divine vegetarian dish straight from the Barilla kitchen.
Ingredients:
  • 350g whole grain penne rigate
  • 1/2 jar Basilico pasta sauce
  • 2 garlic cloves, crushed
  • 1/2 onion, 1.5cm diced
  • 1/2 carrot, 1.5cm diced
  • 1/2 leek, 1.5cm diced
  • 1/3 celeriac, 1.5cm diced
  • 1/3 small pumpkin, 1.5cm diced
  • 2 sprigs of fresh thyme
  • 80g pecorino romano cheese, grated
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • Preheat the oven to 180°C.
  • Spread vegetables on a baking tray, drizzle with oil, and season with salt and pepper. Roast in the oven for 15 minutes or until tender.
  • Bring a generous amount of water to a boil in a large saucepan. Add 7g of rock salt per liter of water once it is boiling.
  • Add the Barilla whole grain penne rigate to the boiling water and gently stir. Follow the cooking instructions on the package.
  • Transfer the cooked vegetables to a large fry pan, pour in the Barilla basilico sauce, and gently simmer.
  • Remove the pasta from the water a few minutes early and combine with 1/2 cup of cooking water in the saucepan to finish cooking together.
  • Garnish with fresh thyme and a sprinkle of Pecorino Romano cheese before serving.

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