Pasta with Roast Vegetables and Pecans

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Pasta with Roast Vegetables and Pecans

 

 

2 red onions, cut into eighths

25 g (9 oz) cherry tomatoes

4 baby eggplant, sliced lengthways

10 Dutch carrots, peeled

4 cloves garlic, skin on

4 teaspoons olive oil

100 g (3 1/2 oz) pecan nuts, chopped

400 g (14 oz) GF fettuccine

8 teaspoons olive oil, extra

8 teaspoons lemon juice

1/4 tsp salt

1 cup fresh basil leaves, torn

 

 

1. Place onions, tomatoes, eggplant, carrots and garlic in a large

mixing bowl. Add oil and mix, lightly coating the vegetables with oil.

 

2. Spread the vegetables on tray and bake in a moderate oven, 180 C

(350 F), for 20 minutes.

 

3. While the vegetables are roasting, spread pecan nuts on a tray and

bake for 8 to 10 minutes.

 

4. Prepare fettuccine according to packet instructions.

 

5. In a small bowl, combine olive oil, lemon juice and salt. Remove

vegetables from the oven and squeeze the garlic out of its skin into

the oil mixture. Mash garlic with a fork.

 

6. Add roasted vegetables and olive oil mixture to cooked pasta. Serve

sprinkled with roasted pecan nuts and basil.

 

 

 

TIP: If you don't have baby eggplant or Dutch carrots, just use the

regular variety. One medium eggplant and four regular carrots will

substitute nicely.

 

 

 

Serves 8.