Siham from @sihamdaily
Ingredients:200 grams of cauliflower
1 Yellow pepper
1 Corn on the cob
2 Sweet potatoes
200 Gram chickpea penne Vegaliano
1 teaspoon of cumin powder
1 teaspoon of paprika
1 teaspoon potato / fries seasoning
1 teaspoon of dried rosemary
1 teaspoon of salt
1 teaspoon of dry basil
1 Vegetable broth
30 ML of olive oil
100 ml of water
80 Grams red chard pesto Vegaliano
- Wash the cauliflower, cut the cauliflower into florets. Peel the potatoes and cut them into wedges. Grate the top layer of the carrots and cut the carrots into pieces. Deseed the bell pepper, wash it and cut the bell pepper into strips. Peel and wash the onion, cut the onion into strips.
- Take an oven dish and add the vegetables. Add the olive oil and herbs, along with the salt and mix everything together. Boil 100 ml of water and add this to the vegetables. Cover the oven dish with aluminum foil and the oven dish can be in the oven at 200 degrees for 35 minutes.
- Cut the zucchini into slices, sprinkle some salt and pepper on the zucchini and place the zucchini under the grill plate. Fry the zucchini for 3 minutes. Boil the corn in a pan of water for 30 minutes.
- In the meantime, cook the pasta according to the packaging. While cooking the pasta, add the vegetable stock. As soon as the pasta is cooked, drain it. Add the red chard pesto to the pasta and add the pasta to the vegetables when they are cooked. Add the zucchini slices and cut the corn off the cob, both can go with your vegetables. Mix everything together and serve the pasta with the vegetables. Finish your plate with fresh basil leaves.