Roasted Vegetables With Pasta | Lagos Groceries

Makes: 6-8  servings


    • 1 medium (750 g) butternut, cubed
    • 4-5 baby marrows, thickly sliced
    • 250 g mushrooms, quartered (optional)
    • 1 onion, thickly sliced
    • 1 tomato, cut in wedges
      • 3 tbsp (45 ml) grape vinegar
      • 2 tsp (10 ml) sugar
      • 1 tbsp (15 ml) sunflower oil
      • 2 tsp (10 ml) dried origa - num or rosemary
      • lemon juice and black pepper to taste
      • 1 x 410 g tin butter beans, drained
      • 300 g ribbon noodles or any pasta of your choice
      • ½ tsp (2,5 ml) salt
      • 2 tbsp (30 ml) chopped
      • fresh origanum or parsley

      Step 1: Preheat oven to 180 °C. Place veggies in a single layer in an oven dish. Step 2: Mix vinegar, sugar, half the oil, dried herbs and season with lemon juice and pepper.

      Step 3: Pour vinegar mixture over veggies and toss until well coated. Roast for 30-45 minutes or until the veggies are cooked. Stir in the beans to warm through. Keep warm.

      Step 4: Meanwhile, bring a large pot of water to the boil. Add pasta and salt. Cook until tender and drain well. Stir in remaining oil.

      Step 5: Mix veggies and beans with warm pasta and sprinkle with fresh herbs

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