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| Healthy Food Guide - June Issue |
You can use any vegetables you want really, the recipe in the magazine said to use sweet potatoes, asparagus and onions but I used carrots, green beans and spring onions instead.
This is how I did it!
Bunch of spring onions roughly chopped
2 carrots roughly chopped
1 pepper
Mushrooms
5 garlic cloves
cherry tomatoes
200g of pasta (100g per person)
a bunch of green beans
juice of a lemon
parsley
olive oil
1. Preheat your oven to 200°C. Roughly chop the carrots and the pepper and put into a roasting tray with some olive oil and the garlic.
2. Roast for around 20 minutes until the carrots start to soften.
3. Chop up the rest of your vegetables and add to the roasting tray and cook for a further 10 minutes.
4. You can now put the pasta on, adding the green beans for the last 3 minutes of the cooking time.
5. Once everything is cooked mix it all together (I smashed up the roasted garlic at this point too) and add the lemon juice. Season with black pepper and enjoy!!
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| YUMMY!!!!! |
