Back to Recipes

Spaghetti With Roasted Seasonal Vegetables

Ingredients

250 grams wholemeal spaghetti

200 grams cooked beetroot, diced small

400 grams butternut squash, diced small

100 grams courgette, diced small

10-12 cherry tomatoes, left whole

40 grams watercress or other leaves
Olive oil for roasting

Dressing

2 tablespoons aged balsamic (try Belazu)

2 tablespoons Udo’s Choice Oil

2 tablespoons good quality olive oil

1-2 garlic cloves

Method

  1. Make up dressing by placing ingredients in a jar, close the lid, shake and set aside.
  2. To roast the vegetables, preheat oven to 200 C. Scatter vegetables on a large roasting tray, leaving space between pieces. Drizzle over a little olive oil and massage it in, then season lightly with sea salt.
  3. Roast in oven for 15 - 20 minutes until lightly caramelised.
  4. While vegetables are roasting, cook the spaghetti in a large pan of salted boiling water until tender, but still with a bit of bite.
  5. Drain well at once and transfer to a warm pasta bowl. Add the balsamic and Udo’s Oil dressing and gently toss.
  6. Remove the vegetables from the oven and tip them into the spaghetti along with watercress leaves. Toss together lightly and top liberally with grated parmesan. Any leftovers make a great pasta salad – just add a little extra olive oil if required.

See how you can turn all these average ingredients into one yummy dish!

Serves: 3-4
---

  Loading...