Vegan roast vegetable pasta
- 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
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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.
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)
Total fat 9.1g
–Saturated fat 1.4g
Dietary fibre 11.9g
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