Vegan roast vegetable pasta

Author: HFG staff

Photographer: HFG staff

Get four of 4 of your 5-a-day with this vegan pasta dish.

Serves: 4

Time to make: 40 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 medium onions, cut into thin wedges
3 cups kumarasweet-potatoX, peeled and cubed
5 cloves garlic, unpeeled
Oil spray
3 cups cherry tomatoes, halved
1 1/4 cups fusilli pasta
350g bunch asparagus, trimmed and cut into 4cm lengths
Juice 1 lemon
1 teaspoon sugar
4 tablespoons chopped fresh flatleaf parsley
2 tablespoons extra-virgin olive oil

Instructions

Stay Awake

1 Heat the oven to 220°C/fan 200°C/gas 7. Line a baking tray with baking paper. Add the onion, kumara and garlic to the tray and spray with oil. Bake for 20 min or until tender and golden. Add the tomatoes to the tray and cook for a further 8–10 min.

2 Meanwhile, cook the pasta in a pan of boiling water according to the pack instructions. Add the asparagus for the last 2 min of the cooking time, then drain everything and return to the pan.

3 Add the roasted veg, lemon juice, sugar, parsley and olive oil to the pasta and squeeze in the roasted garlic (discard the skins). Season with black pepper, mix well, then divide among 4 bowls to serve.

HFG tip

It’s a myth that adding salt to the water when boiling pasta (or veg for that matter) speeds up the cooking process. Remember, too much salt is bad for our blood pressure and heart health.

Nutrition Info (per serve)

Calories 485 cal

Kilojoules 2029 kJ

Protein 15.1 g

Total fat 9.1 g

Saturated fat 1.4 g

Carbohydrates 91.4 g

Sugar 17.8 g

Dietary fibre 11.9 g

Sodium 79 mg

Calcium 105 mg

Iron 3.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.