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

  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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