Roasted vegetables fusilli in a tomato pesto sauce

30 minutes / 4 people


  • 1 small aubergine, roughly diced
  • 225g vine grown cherry tomatoes, halved
  • 225g red onions, peeled and roughly sliced
  • 2-4 cloves garlic
  • 2 large sprigs of rosemary or thyme
  • sea salt and freshly ground black pepper
  • 1 jar of Saclà Pesto Rosso
  • 3 - 4 tbsp pine nuts
  • 2 - 3 tbsp olive oil
  • 400g Fusilli pasta


Preheat the oven to Gas 200° C/ 400 F. Place the prepared vegetables in a roasting pan, with the rosemary or thyme, season with sea salt and freshly ground black pepper, mix in the pine nuts, then drizzle over the olive oil and sprinkle with sea salt and black pepper, add fresh herbs and roast in the oven for 20 minutes until soft. Meanwhile, bring a pan of salted water to the boil, add Fusilli pasta and cook until al dente. Drain and return the pasta to the pan and stir in the contents of a jar of the Saclà Tomato Pesto to the cooked pasta and mix well. Top with the cooked vegetables and shavings of Parmesan cheese. Serve immediately.