About this recipe:Roasted asparagus, red pepper, mushrooms, tomato and lots of garlic are tossed with pasta and olive tapenade.
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
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 180 C / Gas mark 4.
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.
Cook penne according to packet instructions; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
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.