Roasted Vegetable and Tapenade Pasta

    Roasted Vegetable and Tapenade Pasta


    67 people made this

    A great rustic Italian pasta dish which is just the thing when you are in the mood for some veggies. This has asparagus, capsicum, mushrooms and tomato.

    Serves: 3 

    • 1/4 bunch fresh asparagus, trimmed and cut into thirds
    • 2 red capsicums, deseeded and sliced
    • 1/2 punnet crimini mushrooms, sliced
    • 10 cloves garlic, finely chopped
    • 1 tomato, quartered
    • small handful chopped fresh rosemary
    • small handful chopped fresh oregano
    • 2 tablespoons olive oil
    • 500g penne pasta
    • 4 tablespoons grated parmesan cheese
    • 2 tablespoons tapenade

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a roasting dish combine asparagus, capsicum, mushrooms, garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake for 15 minutes.
    3. Cook penne according to packet instructions and then drain. Toss with parmesan cheese, tapenade and roasted vegetables.

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    Reviews (5)


    Something else. This is a very good main dish that doesnt include meat, but a whole lot of flavour. I found that baking it at a higher temp, 190, and for a little longer, 20 minutes total, you can really get a more heartier taste. Overall, two thumbs up! Thanks! - 29 Sep 2008


    Used different ingredients. I love roasted veggies and this was a great way to use them. I did add other veggies too- was great with squash,onion,asparagus,shrooms,red capsicumand baby carrots. Tapenade I had was a bit sour so will try another brand. - 29 Sep 2008


    I thought the flavour was great a bit too much red capsicumnext time I will add Zuchini in place of some of the red capsicum. - 29 Sep 2008

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