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Penne with Roasted Veg and Tomato

A delightfully easy and simple pasta recipe, this penne with roasted vegetables and tomato from Eat Well for Less: Family Feasts on a Budget is the perfect midweek dinner, packed with flavour and nutritious veggies.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


Frozen veg are a great stand by, and you can now get frozen Mediterranean veg which take only a few minutes to cook – by the time the pasta is cooked you can have a simple roasted veg sauce ready to go.

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300g dried penne pasta
400g tin chopped tomatoes
2 tbsp extra-virgin olive oil
A pinch onion powder
A pinch garlic granules
½ tsp chipotle sauce, or to taste
250g frozen roasted mix Mediterranean vegetables
Sea salt and freshly ground black pepper, to taste
4 tbsp finely grated Parmesan cheese, to serve

Essential kit

You will need: a hand-held stick blender.

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Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente.

While the pasta cooks, tip the tomatoes into a separate large saucepan, add the olive oil, onion powder, garlic granules and chipotle sauce and stir well. Set over a medium heat and bring to the boil, then reduce the heat and simmer for 2 minutes.

Remove from the heat and carefully blitz the mixture with a hand-held stick blender until smooth, then return to the heat, stir in the roasted vegetables and heat through for 2–3 minutes until bubbling.

Drain the pasta, reserving some of the cooking water, then tip the pasta into the sauce and stir through. Add a couple of spoonfuls of the reserved pasta water, season well with black pepper and stir to mix. Serve with the Parmesan sprinkled on top.

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From the book: Eat Well for Less: Family Feasts on a Budget

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