Simplest Cook Perfect Vickys Roasted Vegetable Pasta, GF DF EF SF NF

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Materials for making of Vickys Roasted Vegetable Pasta, GF DF EF SF NF

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

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This Is 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!.

I had some leftovers for the next day in the fridge and decided we'd have it. Recipe courtesy of Food Network Kitchen. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese. Here is how you cook it.

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