Pesto Penne with Roasted Toms and Cheesy Chik'n

6/13/2024

Pesto Penne
with Toms & Cheesy Chik'n

Prep Time: 15 Min
Cook Time: 25 Min5

Yields: 4 Servings

MACADAMIA PESTO
www.thehappyveg.ca/recipes/macadamia-nut-pesto
SUNDRIED TOMATO
www.thehappyveg.ca/recipes/sundried-tomato-pesto
PINE NUT PESTO
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta

Bring a large pot of cold, heavily salted water to a boil. Leave covered.
In the meantime, preheat your oven to 450 F / package directions for your plant-based patties. Arrange them on a parchment lined tray and give them a spray with cooking spray. Season them with salt, pep, and pepper flakes. On the same tray if there's space / a separate tray, spray your tomatoes and toss them together with a good amount of salt, pep, and pep flakes. Bake according to package directions and make sure to flip the tomatoes at least once throughout the cook time.
If you've not prepared the pesto in advance, do so now using one of the recipe links provided. To save even more time on this incredibly quick recipe, reach for a jar of your favourite store bought brand. I'd always recommend fresh over jarred though!

Cook your penne until al dente and strain it directly to a mixing bowl, bringing along a little pasta water with you. Add the pesto to the bowl and toss until the noodles are coated. If needed, add additional pasta water to help coat all of the noodles but don't add too much or you'll have soupy sauce.
With a couple minutes remaining, slice up enough cheddar to coat each plant-based patty slap it on top of the patties. Keep in the oven until melty and gorg. Carefully remove and slice the patties in to strips.
Taste the penne and season if needed. Serve up the penne and scoop some of the roasted tomatoes on to each serving. Top with your sliced patties, some pepper flakes, a generous amount of grana padano, fresh parsley, and fresh basil. ENJOY!