Pasta with Roast Vegetables and Pecans (SF)

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Pasta with Roast Vegetables and Pecans

Source: www.sanitarium.com.au

 

 

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Prep Time: 15 min.

Cooking Time: 20 min.

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2 red onions, cut into eighths

1 punnet (250 g)(9 oz) cherry tomatoes

4 baby eggplant, sliced lengthways

10 Dutch carrots, peeled

4 cloves garlic, skin on

1 Tbsp (4 tsp) olive oil

100 g (3 1/2 oz) pecan nuts, chopped

400 g (14 oz) GF fettuccine

2 Tbsp (8 tsp) olive oil, extra

2 Tbsp (8 tsp) lemon juice

1/4 tsp salt

1 cup fresh basil leaves, torn

 

 

1. Place onions, tomatoes, eggplant, carrots and garlic in a large

mixing bowl. Add oil and mix, lightly coating the vegetables with

oil. Spread the vegetables on tray, and bake in a moderate oven,

180 C (375 F), for 20 minutes.

 

2. While the vegetables are roasting, spread pecan nuts on a tray

and bake for 8-10 minutes.

 

3. Prepare fettuccine according to packet instructions.In a small

bowl, combine olive oil, lemon juice and salt. Remove vegetables

from the oven and squeeze the garlic out of its skin into the oil

mixture. Mass with a fork.

 

4. Add roasted vegetables and olive oil mixture to cooked pasta.

Serve sprinkled with roasted pecan nuts and basil.

 

 

 

Serves 8.

 

 

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Per serve: Kilojoules 1340; Calories 320; Protein 8g; Fat 12g;

Carbohydrate 41g; Sodium 100mg; Potassium 480mg; Calcium 50mg;

Iron 1.4mg; Fibre 6g.

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