Oven vegetables with spaghetti

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 1 collar (about 225 g) Spring onions
  • 3 (approx. 350 g) Carrots
  • 2 (approx. 250 g) Parsnips
  • 2 (approx. 350 g) beetroot
  • 1–2 Garlic cloves
  • 4 (approx. 400 g) Tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground black pepper
  • 100 ml Olive oil
  • 400 g Spaghetti
  • 1 collar flat leaf parsley
  • 1 (150 g) Mug of goat cream cheese

Directions

  1. 1

    Clean and wash spring onions and cut them into coarse rings. Peel, wash and chop carrots, parsnips and beetroot. Peel garlic and chop very finely. Put the vegetables in a bowl and season with salt and pepper. Add oil and knead well with your hands. Wash, clean, dice and mix in the tomatoes

  2. 2

    Spread evenly on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Prepare the pasta in boiling salted water according to the instructions on the packet. Wash parsley, shake dry and chop finely

  3. 3

    Pour the noodles into a sieve, drain and put them back into the pot. Take the vegetables out of the oven and pour the resulting liquid over the noodles, add parsley and mix well. Arrange in small bowls, sprinkled with cream cheese flakes and pepper

Nutrition Facts

KCAL
660 kcal
CARBS
79 g
FATS
30 g
PROTEINS
16 g