Name: Char-grilled vegetables and turkey pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 375 gram penne pasta; 3 finger eggplant, thinly sliced; 150 gram button mushrooms, quartered; 1 red capsicum, quartered, seeds removed; 1 zucchini, thinly sliced; 1/4 cup olive oil, plus extra; 500 gram turkey breast, trimmed, thickly sliced; 2 garlic cloves, crushed; 300 millilitre carton thickened cream; 1/2 cup finely grated parmesan, plus extra to serve; 1/3 cup bought basil pesto

Char-grilled vegetables and turkey pasta

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Serves 6

Prep

20M

Cook

15M

Total

35M

Ingredients

375 gram penne pasta

3 finger eggplant, thinly sliced

150 gram button mushrooms, quartered

1 red capsicum, quartered, seeds removed

1 zucchini, thinly sliced

1/4 cup olive oil, plus extra

500 gram turkey breast, trimmed, thickly sliced

2 garlic cloves, crushed

300 millilitre carton thickened cream

1/2 cup finely grated parmesan, plus extra to serve

1/3 cup bought basil pesto

Method

1.Cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain well.

2.Meanwhile, preheat a char-grill or barbecue on medium. In a large bowl, combine vegetables with oil and toss to coat. Season to taste.

3.Char-grill turkey and capsicum for 8-10 minutes, turning turkey once, until cooked through. Rest turkey for 5 minutes, and then cut into cubes. Char-grill remaining vegetables for 2-3 minutes.

4.Heat extra oil in a large frying pan on medium. Saute garlic for 1 minute. Blend in cream, parmesan and pesto. Add pasta, vegetables and turkey, stirring to coat in sauce. Season to taste.

5.Serve topped with extra grated parmesan and accompany with a mixed salad, if you like

Char-grill capsicum skin-side down until blackened. Place in a bowl. Cover with plastic wrap and cool for 5 minutes before peeling off skin. If short on time buy char-grill vegetables from the supermarket. Drain well on paper towel before adding to pasta.
Note

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