- 500g prepared butternut squash, cut into chunks
- 300g cauliflower, broken into small florets
- 1 red pepper, deseeded and cut into chunks
- 1 yellow pepper, deseeded and cut into chunks
- 100g fine green beans, cut into short lengths
- 1 red onion, sliced into thin wedges
- 2tbsp olive oil
- Salt and freshly ground black pepper
- 180g penne rigate (or other pasta tubes)
- 350g jar tomato and basil pasta sauc
- 100g Parmigiano Reggiano cheese, shaved
Autumn Pasta Parmigiano Reggiano
Autumn Pasta Parmigiano Reggiano
20 min
This easy-to-make, economical family dish is packed full of good flavours – making the most of autumn vegetables. Parmigiano Reggiano shavings bring the whole dish together by topping it off perfectly.
Ingredients
Method
1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.
2 Put all the vegetables into a large roasting tin and drizzle with the olive oil. Toss to coat, season with salt and pepper, then spread out in an even layer. Roast for 30-35 minutes, until th
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
