Penne with Roasted Vegetables and Tapenade

    30 min

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

    73 people made this

    Serves: 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

    Prep: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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (70)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)