As mentioned in the last post, I had a fantastic delivery from Hello Fresh who sent ingredients and a recipe for Autumnal Honeyed Penne with Smoked Gouda.
So here we go:
- 1/2 cup chopped green pepper
- 1 cup peeled and chopped sweet potato
- 1/2 cup chopped broccoli florets
- 1/2 chopped red onion – 10 pieces in total
- 2 garlic cloves, minced
- Olive oil
- Cooked penne
- Tomato puree
- Smoked gouda cheese, freshly grated
- Handful panko bread crumbs
Preheat the oven to 220 degrees. Toss the chopped veggies in olive oil and honey, and sprinkle with salt and pepper before placing on baking tray. Roast the veggies for 25 to 30 minutes until everything is crispy. At the same time cook the penne .
Peel and dice the garlic. Heat 2 tsps of olive oil in a pan, add the garlic and cook before adding tinned tomotoes, salt and pepper. Add 1/4 tin of water and the tomato puree to the tomoato mixture and gently boil. Don’t let it dry out though.
Add the paste and roasted veg to the tomato sauce. Grate gouda and mix into the sauce before transferring to an oven-proof dish. Finish the top off with a sprinkling of breadcrumbs and cheese. Bake until the cheese is golden and top is crispy!