Lifestyle
Balsamic roast veggies with penne and avocado
Enjoy a fusion of roasted veggies, al dente penne pasta, and creamy avocado, all elevated by a rich balsamic dressing.
Leave a lasting impression on your loved ones by serving up a delightful blend of roasted vegetables, perfectly cooked al dente penne pasta, and luxuriously creamy avocado.
Enhanced by the rich and tangy nuances of balsamic dressing, this recipe offers a simple yet satisfying option for your mid-week dinner plans. Recipe compliments of The South African Avocado Growers’ Association.
Prep: 20 Min | Cook: 30 Min | Ready in: 50 Min | Servings: 4-6
Ingredients
- 2 ripe avocados
- Avocado or olive oil
- 600 g mixed vegetables, such as peppers, baby marrow, aubergine, red onion
- 2 garlic cloves, crushed
- 30 ml (2 tbsp.) mixed dried herbs or Italian herb seasoning
- Salt and pepper, to taste
- 30-45 ml (2- 3 tbsp.) Balsamic vinegar
- 15 ml (1 tbsp.) brown sugar
- 500 g penne pasta
For the breadcrumbs:
- 100 g stale sourdough bread, cubed
- 45 ml (3 tbsp.) avocado or olive oil
- 2 anchovy fillets, finely chopped (optional)
- 2 cloves garlic, crushed
- Pinch of chilli flakes (optional)
- Zest of 1 lemon
- Flat leaf parsley, to garnish
Method
- Preheat oven to 200˚C
- Add a drizzle of the oil to a large oven dish and add the vegetables with the garlic and herbs. Season to taste and toss well. Drizzle over the Balsamic vinegar and brown sugar.
- Roast in the oven until golden and slightly charred, about 20 – 25 minutes.
- While the vegetables are roasting, boil the pasta in salted water according to instructions on the packet.
- For the breadcrumbs, whizz the bread in a food processor to make rough crumbs. In a nonstick pan heat the oil and the anchovy (if using), breadcrumbs, garlic and chilli and gently fry until golden brown and toasted, about 2 – 3 minutes. Remove from the heat and add the lemon zest.
- To serve, peel, stone and dice the avocados. Toss the drained pasta with the roasted veggies and avocado. Arrange on a platter and sprinkle over the toasted crumbs, and garnish with fresh parsley.
