Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Goat’s Cheese, Red Pepper, Mushroom and Pesto Fusilli Traybake
If you're looking for a simple pasta bake that's packed with flavour, you can't go wrong with this goat's cheese, mushroom and pesto recipe.
From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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Introduction
This is my version of my sister Padmini’s favourite traybake. When we were flatmates, we’d cook on alternate nights, and I was always so happy to come home and find this in the oven – a lovely, filling vegetarian main.
Ingredients
| 3 | red peppers, roughly chopped |
| 500g | chestnut or portabellini mushrooms |
| 3 tbsp | olive oil |
| 4 cloves of | garlic, smashed |
| 3-4 sprigs of | fresh rosemary |
| sea salt and freshly ground black pepper | |
| ½ tsp | chilli flakes |
| 300g | fusilli |
| 2 x 400g tins of | chopped tomatoes |
| 150g | green pesto |
| A good handful of | grated Parmesan cheese |
| 240g | goat's cheese |
Method
Preheat the oven to 200° C fan/220° C/ gas 7. Tip the peppers, mushrooms, olive oil, garlic, rosemary, 2 teaspoons of sea salt and the chilli flakes into a really large roasting tin and mix well. Transfer to the oven and roast for 20 minutes.
Meanwhile, bring a large pan of salted water to the boil, and cook the fusilli for 11 minutes before draining well.
Add the fusilli and chopped tomatoes to the tin along with a good couple of pinches of sea salt, and mix well. Dollop over the pesto, and scatter over the Parmesan and goat’s cheese. Return to the oven for a further 30 minutes until golden and bubbling.
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