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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys roasted vegetable pasta, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys Roasted Vegetable Pasta, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vickys Roasted Vegetable Pasta, GF DF EF SF NF is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vickys roasted vegetable pasta, gf df ef sf nf using 11 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Roasted Vegetable Pasta, GF DF EF SF NF:
  1. Make ready 400 grams sweet potato, cubed
  2. Make ready 2 onions, sliced into thin wedges
  3. Make ready 4 clove garlic cloves, unpeeled
  4. Make ready 500 grams cherry or baby plum tomatoes
  5. Make ready 300 grams gluten-free fusilli or spiral pasta
  6. Make ready 350 grams asparagus cut into 4cm sticks
  7. Prepare 1 juice of 1 whole lemon
  8. Take 1 tsp sugar
  9. Take 4 tbsp chopped parsley
  10. Get 2 tbsp extra-virgin olive oil
  11. Get 1 dash black pepper
Steps to make Vickys Roasted Vegetable Pasta, GF DF EF SF NF:
  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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