ROAST WINTER VEGETABLE PASTA with herb & lemon dressing
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