Author Notes
Comfort on a plate: wholesome and hearty roasted vegetables, spiced up and blended to hug some pasta - perfect for the colder months! —Sabrina
Ingredients
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1
beetroot
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3
carrots
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1
zucchini
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1
shallot
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1 piece
ginger (about 1 inch long)
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1
small chili
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freshly ground black pepper
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salt
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400 grams
pasta
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1 sprig
basil
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1 sprig
parsley
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1 tablespoon
natural almond butter
Directions
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Preheat your oven to 220°C/440°F. Wash your vegetables. Cut into cubes of about 1-2cm in size.
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Pour half the oil onto a baking sheet and heat in the oven for 2 minutes. Meanwhile peel the garlic and the onion. Roast the them on your preheated baking sheet for 2 minutes - meanwhile chop the ginger and the chili into small pieces.
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Pour 2/3 of the sauce over the pasta, toss until well coated, then drizzle with the remaining sauce. Decorate with a few basil leaves and serve immediately.
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