The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted Tomato, Dill & Pistachio One-Tray Pasta
An easy-peasy pasta bake. Combine the freshest seasonal veg – sweet yellow vine tomatoes, courgette, dill, rocket – with brown rice penne and a dash of chilli. Finish with a sprinkling of chopped pistachios.
Prep in 10
Low sat fat
Serving size
Ingredients
- 3 courgette
- 12 yellow cocktail vine tomatoes
- 20g pistachios (Nuts)
- 250g Profusion Organic chickpea penne
- ½ tsp red chilli flakes
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 4 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g rocket
- 1 handful of fresh dill
- 1 tbsp maple syrup
- 20g raisins (Raisins, Sunflower Oil)
- 4 garlic clove
Nutritional Information
Calories: 429
Protein: 19g
Carbs: 48g
Fat: 17g
Roasted Tomato, Dill & Pistachio One-Tray Pasta
An easy-peasy pasta bake. Combine the freshest seasonal veg – sweet yellow vine tomatoes, courgette, dill, rocket – with brown rice penne and a dash of chilli. Finish with a sprinkling of chopped pistachios.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Quarter the tomatoes. Slice the courgettes into 1/2 cm thick discs. Finely chop or crush the garlic. Place all onto a lined baking tray, toss with 1 tbsp oil and chilli flakes (to taste), sea salt and black pepper. Roast for 20-25 mins, until golden brown and soft.
- Finely chop the dill. Add to a mixing bowl with the nutritional yeast, tomato paste, maple syrup and half the cheez. Add 100ml boiling water and stir to make a loose paste.
- Heat a large saucepan filled with salted boiling water on a high heat. Add the penne and boil for 7-8 mins, until cooked, then drain. Add to the mixing bowl with the tomato paste and rocket and toss together.
- Mash the cooked tomatoes slightly on the tray, then tip the contents into the bowl with the pasta. Add the raisins and mix well to coat the pasta.
- Serve the pasta and courgette into bowls. Roughly chop the pistachios and scatter them over the top with the remaining cheez.
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