Roast winter vegetable pasta with herb & lemon dressing & sourdough crumb
This medley of great flavours, colours and textures can be enjoyed as a vegetarian main course or as a side dish to meat.
Recipes & styling: Bernadette Hogg Photo: Aaron Mclean
Serves 4 as a main meal
Vegetables
■ 300g butternut squash (prepared weight), cut into 11⁄2cm pieces
■ 2 kū mara, peeled and cut into 11⁄2cm pieces
■ 1 red onion, cut into thin wedges
■ 1 parsnip, peeled and cut into thin 2cm lengths
■ 250g brussels sprouts, trimmed and halved
■ 3 cloves garlic, smashed, skin on
■ 3 tbsp olive oil
Crumb
■ 1 cup roughly grated sourdough breadcrumbs (crusts removed)
■ 2 tbsp finely grated parmesan
■ 1 tsp finely grated lemon zest
■ 1 clove garlic, crushed
■ 2 tbsp olive oil
Dressing
■ 2 cups loosely-packed herbs, eg parsley, mint and basil
■ 2 cloves garlic, roughly chopped
■ 3 spring onions, sliced
■ 1 lemon, juice and zest
■ 1⁄2 cup olive oil
■ 400g fresh lasagna sheets
To cook the vegetables, heat the oven to 200C, and line a baking dish with baking paper.
Place the butternut squash, kū mara, red onion and parsnip in the dish and toss through most of the oil (reserving a little for the sprouts).
Season to taste with flaky sea salt and cracked black pepper.
Bake for about 20 minutes then add the sprouts, garlic and remaining oil, and cook for a further 25 minutes or until the vegetables are tender and slightly caramelised. Cover and keep warm while you make the crumb.
To make the crumb, combine all of the ingredients in a bowl. Spread on a lined baking tray, and bake until crisp and golden, stirring several times during cooking.
To make the dressing, combine ingredients in a food processor, pulsing to a coarse texture. Season to taste.
Cut each pasta sheet into three long strips and cook in boiling salted water for about 12 minutes or until al dente. Drain well and toss with two-thirds of the dressing.
Toss the remaining dressing through the roast vegetables. Combine the vegetables and pasta and serve, topped with the crumb.