Kale Fettucine with Roasted Vegetables and Cherry Tomatoes

Kale Fettucine with Roasted Vegetables and Cherry Tomatoes

Ingredients 

 

  • 1 400g Packet Pasta Reggio Kale Fettuccine
  • 4 Tomatoes
  • 2 Red Capsicums
  • 1 head of Garlic 
  • 1 Onion 
  • 1 Punnett of Cherry Tomatoes (cut into halves)

Method

  • Roughly chop the tomatoes, capsicum and onion and add to a baking dish. Cut the top off the head of garlic and season with some olive oil and salt, wrap it in foil and add it to the baking dish. 
  • Roast the vegetables until cooked, then add all the roasted vegetables to a food processor, and process until a smooth paste, adding a little olive oil if needed.
  • In a pot of salted boiling water cook your Kale Fettuccine. 
  • In a frying pan lightly fry the cherry tomatoes and then add the roasted vegetable sauce. If it's too thick add some of the pasta water. Add you cooked pasta, toss and serve. 

 

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