One-Pot Pasta from the Oven

Ingredients

• 4 Carrots
• 4 Spring Onions
• 250 g Cherry Tomatoes
• 80 g block Parmesan (30% fat in whole)
• 300 g chunky canned tomatoes
• 1.2 l hot vegetable broth
• 3 tbsp Pesto Rosso (jar)
• 120 g whipping cream
• Salt
• Pepper
• Cayenne pepper
• 400 g Whole wheat penne

Instructions

1. 1.

   Clean, peel and slice carrots into thin crosswise slices. Clean spring onions, wash and cut them into thin rings. Wash cherry tomatoes and halve them. Grate Parmesan finely.

2. 2.

   Add chunky tomatoes to a saucepan, pour over the broth, and stir in pesto with cream, salt, and pepper. Season the sauce with a pinch of cayenne pepper.

3. 3.

   Place raw pasta on a baking sheet, mix with carrots, pour over the sauce, and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for 20 minutes, turning halfway through cooking time.

4. 4.

   Remove the baking sheet and raise the oven temperature to 220 °C (convection 200 °C; gas: levels 3–4). Distribute cherry tomatoes and spring onions over the One-Pot Pasta from the Oven and sprinkle everything with grated Parmesan. Bake pasta for about 15 more minutes until al dente. Take out the One-Pot Pasta from the Oven, lightly grind over pepper, and serve.