Pesto Rosso, Roasted Veg and Burrata Pasta

A colourful vegetarian pasta dish with roasted peppers, tomatoes and creamy burrata.Finished with homemade pesto rosso for a quick and satisfying family dinner.

This is one of those simple pasta dishes that is easy to overlook. But once you’ve tried it, you’ll want to make it again. The roasted peppers and tomatoes bring sweetness and flavour, while the pesto rosso coats the wholewheat spaghetti in a rich, savoury sauce.

The burrata melts slightly into the warm pasta, adding a creamy finish. It’s a delicious vegetarian meal for a busy weeknight, with plenty of flavour and very little fuss.

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What you need for 4 servings:

For the pesto:

• 1 jar sun-dried tomatoes (280 g), drained

• 2 tbsp pine nuts

• 3 garlic cloves

• ½ tsp chilli flakes

• ½ cup olive oil, plus extra if needed

For the roasted vegetables:

• 2-3 peppers, any colour

• 200 g large cherry tomatoes

• Olive oil

• Salt and pepper

For the pasta:

• 300 g wholewheat spaghetti

• 1 burrata

• Fresh basil leaves (optional)

The recipe:

1.     Preheat the oven to 200°C

2.     Cut the peppers into large stripes. Halve the tomatoes (if they’re small, leave them whole)

3.     Place the peppers in a roasting dish, season with salt and pepper and drizzle generously with olive oil. Roast for 10 minutes.

4.      Add the tomatoes, toss everything together and roast for a further 20 minutes, stirring once or twice, until the vegetables are tender and lightly caramelised.

5.     Meanwhile, make the pesto: blend all ingredients in a blender until smooth, adding a little more olive oil if the pesto is too thick.

6.     Cook the spaghetti according to the packet instructions. Before draining, reserve a little of the pasta water. Drain the spaghetti and return it to the pan.

7.     Add the pesto to the pasta and toss well. Add a splash of the reserved pasta water if needed to loosen the sauce.

8.     Divide the pasta between four bowls. Add the roasted vegetables, then tear the burrata into quarters and place one quarter on each serving. Finish with fresh basil, if using. Et voila!

The benefits:

• Higher in fibre, thanks to wholewheat pasta instead of white.

• A source of healthy fats from the pesto, olive oil and pine nuts.

Per serving:

Protein: 20 g | Fibre: 8 g

Also provides healthy fats and calcium.