ROAST WIN­TER VEG­ETABLE PASTA with herb & lemon dress­ing

NZ House & Garden - Country Living - - Romantic Style Design File -

This tasty med­ley can be en­joyed as ei­ther a vege­tar­ian main or a side dish to meat.

400g fresh lasagna sheets


2 ku­mara, peeled and cut into 1.5cm pieces

300g but­ter­nut (pre­pared weight),

cut into 1.5cm pieces

1 red onion, cut into thin wedges

1 parsnip, peeled and cut into 2cm ba­tons

3 ta­ble­spoons olive oil

250g brus­sels sprouts, trimmed and halved

3 cloves gar­lic, smashed, skin on


1 cup sour­dough bread­crumbs (crusts off)

2 ta­ble­spoons finely grated parme­san

1 tea­spoon finely grated lemon zest

1 clove gar­lic, crushed

2 ta­ble­spoons olive oil


2 cups loosely packed herbs, eg pars­ley,

mint and basil

2 cloves gar­lic, roughly chopped

3 spring onions, sliced

1 lemon, juice and zest

½ cup olive oil

Veg­eta­bles: Heat oven to 200°C. Toss ku­mara, but­ter­nut, red onion and parsnip with most of the oil in a lined bak­ing dish. Sea­son to taste. Bake about 20 min­utes then add sprouts, gar­lic and re­main­ing oil. Cook a fur­ther 25 min­utes or un­til veges are ten­der and slightly caramelised. Cover and keep warm.

Crum­ble: Com­bine in­gre­di­ents, spread on a lined bak­ing tray and bake un­til crisp and golden, stir­ring sev­eral times while cook­ing.

Dress­ing: Mix in­gre­di­ents in a pro­ces­sor, puls­ing to a coarse tex­ture. Sea­son to taste.

Cut each pasta sheet into 3 long strips and cook in boil­ing salted water about 12 min­utes or un­til al dente. Drain and toss with two-thirds of the dress­ing. Toss re­main­ing dress­ing with veges and com­bine with pasta. Serve topped with the crum­ble. Serves 4 as a main meal

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