Pasta with roasted vegetables

Name: pasta with roasted vegetables
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 250 g chestnut mushrooms in a bowl; 3 tomato; 1 broken Broccoli; 250 g winter carrot; 2 Red onion; 1 el balsamic vinegar; 2 el traditional olive oil; 250 g wholegrain penne; 200 g white cheese cubes in herbal oil

Wholegrain penne with chestnut mushrooms, broccoli, winter carrot, tomato and white cheese cubes.

Ingredients

Kitchen Stuff

1 baking tin

Directions

Preheat the oven to 220 ° C.
Clean the chestnut mushrooms with kitchen paper and halve them. Cut the tomatoes into pieces.
Divide the broccoli into florets. Cut the winter carrot into half slices and the red onion into wedges.
Spoon the chestnut mushrooms in a baking tin with the broccoli, winter carrot, onion and tomato. Season with (freshly ground) salt and pepper.
Drizzle the vegetables with the vinegar and olive oil.
Put the baking tin in the middle of the oven and roast the vegetables for 25 minutes until done. Change them regularly.
Meanwhile, cook the penne al dente according to the instructions on the package.
Drain the pasta and pour the vegetables with the accompanying moisture through it.
Let the cheese cubes drain. Spread the pasta with the vegetables over warm deep plates and sprinkle the cheese cubes over it. Sprinkle some pepper over it.