Steps to Make Speedy Vickys Roasted Vegetable Pasta, GF DF EF SF NF





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Composition of Vickys Roasted Vegetable Pasta, GF DF EF SF NF:

  1. Give 400 grams for sweet potato, cubed.
  2. Require 2 for onions, sliced into thin wedges.
  3. Require 4 clove - garlic cloves, unpeeled.
  4. Need 500 grams of cherry or baby plum tomatoes.
  5. Require 300 grams gluten-free fusilli or spiral pasta.
  6. You need 350 grams - asparagus cut into 4cm sticks.
  7. Provide 1 juice of 1 whole lemon.
  8. Give 1 tsp - sugar.
  9. You need 4 tbsp chopped parsley.
  10. Require 2 tbsp - extra-virgin olive oil.
  11. You need 1 dash black pepper.

I posted my traditional scotch broth recipe a couple of years ago. This one is more or less the same but doesn't use any meat. I love barley but my son Jack can't have it because he's allergic, so if you want to make it gluten-free, just. Vickys Balsamic Roast , GF DF EF SF NF..





Vickys Roasted Vegetable Pasta, GF DF EF SF NF instructions:

  1. Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with greaseproof paper.
  2. Put the sweet potato, onion and garlic on the tray and drizzle with oil. Bake for 20 minutes.
  3. Add the tomatoes and bake for another 10 minutes. While this is going on cook the pasta, go by the instructions on the packet.
  4. Add the asparagus to the pasta for the last 2 - 3 minutes of cooking time. Drain and return to the pan.
  5. To the pan add the roasted veg (not garlic yet), sugar, parsley, lemon juice, olive oil and squeeze the roasted garlic out of the skins in.
  6. Season with pepper, mix gently and serve, yum!.

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