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Ingredients requirements Vickys Roasted Vegetable Pasta, GF DF EF SF NF:

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

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Vickys Roasted Vegetable Pasta, GF DF EF SF NF instructions:

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!

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