Roasted Vegatables and Fresh Pesto Penne Pasta

Using Knorrox's Vegetable Curry Stock Cubes makes this tantalizing dish great for the entire family.

Ingredients

• 3 cups of boiling water
• 200g of Penne pasta
• 11/2 Knorrox Curry vegetable stock cube
• 2 large Baby marrow or courgettes
• 1 eggplant
• 1 teaspoon olive oil
• 1 tablespoon of Unsalted pine nuts or mixed sunflower seeds
• 3 sundried tomatoes soaked in water
• 2 red chilli deseeded
• 3 tablespoons of fresh basil
• 1 tablespoon of freh parsley
• 4 teaspoons of margarine
• 2.5ml black pepper, to season

Instructions

1. Preheat the oven to 200°C.
2. In boiling water add the Knorrox stock cube, pasta and cook until al dente.
3. Cut the eggplant and courgettes into 10 even size pieces.
4. Brush the vegetables lightly with the olve oil and place them into baking dish. Roast them for 20 - 25 minutes or until soft. Turn twice during roasting and sprinkle with black pepper.
5. In the meantime, toast the pine nuts/sunflower seeds or pumpkin seeds in a frying pan until golden brown or crispy, leave to cool.
6. Place the sundried tomatoes, basil leaves, parsley, toasted nuts/seeds, margarine into a bowl and whizz with the hand blander. Season with black pepper. Stir in a large spoonful of cold water.
7. Add the pesto and roasted vegetables to the pasta and toss well to coat.