Gluten Free Penne with Roasted Vegetables and Chorizo

Cook Time 40 minutes

Servings 4

Ingredients

350g San Remo Gluten Free Penne
1 zucchini, diced
1 eggplant, diced
1 red capsicum, diced
1 red onion, diced
3 cloves garlic
1 punnet cherry tomatoes
2 sprigs thyme
Extra virgin olive oil
2 chorizo sausages, diced
Salt and pepper
½ cup basil leaves
3 tbsp aged balsamic vinegar

Method

Preheat oven to 180°C.

Mix zucchini, eggplant, red capsicum, red onion garlic, tomatoes and thyme in a large bowl with a drizzle of olive oil. Arrange vegetables in a single layer on a baking tray. Bake for 15-20 minutes until golden.

In a pot of boiling salted water, add the pasta and cook as per packet directions.

Meanwhile, in a large frying pan, add a drizzle of oil olive and the chorizo and turn the heat on medium. Sautee for 4-5 minutes until golden and crispy. Add roasted vegetables and 2 tbsp of pasta water into the pan and cook for a further 4-5 minutes.

Once the pasta is cooked, add it to the pan and season with salt and pepper to taste. Tear basil over the top and toss together. Drizzle balsamic over the pasta before serving.