A meal from private chef work in Portugal. It is delicious personified. And pairs nicely with an icy cold champagne! Vegan and infused with flavour, fun & good vibes only.

Roasted Vegetable Pesto Penne

Serves 4

INGREDIENTS:

• 2 Tbsp Olive Oil

• 300g Brown Rice Penne (3 Cups)

• 1 Bulb Garlic

• 1 Large Onion or Leek

• 2 Large Courgettes

• 2 Red Peppers

• 500g Baby Spinach

• 1 Jar Basil Pesto (lchoose Vegan if you’re Vegan)

  TO SERVE

• 1 Bunch Fresh Basil

• 100g Toasted Cashews

• 1 Lime

• Grated Parmesan (Vegan option if preferred)

METHOD:

1. Preheat oven to 180 degrees.

2. Roughly chop onion, courgette and peppers. Peel the bulb of garlic.

3. Add all to a baking tray, drizzle with about 2 tablespoons of olive oil, season with salt and pepper, mix together and put in oven to roast for 40 minutes. Check and stir after 20 minutes.

4. While the vegetables are roasting, bring a large pot of water to the boil, add the pasta and boil for 10 minutes. Once ready, drain and rinse with cool water and put back into the pot.

5. Once the vegetables are roasted, removed from the oven and add to the pasta in the pot. Turn stove onto low heat and add the jar of pesto. Stir continuously until the pesto is well mixed in and everything is nice and hot.

6. Serve in pasta bowls and top with toasted cashews, fresh lime juice, parmesan and torn basil leaves.