Butternut pasta

By admin
18 July 2011

Serves 6

600 g butternut, peeled, seeded and thinly sliced

1 red pepper, seeded and cut into thick strips

30 ml oil

30 ml lemon juice

60 ml boiling water

5 ml ground paprika

5 ml ground cumin

2,5 ml ground coriander

1,25 ml ground cinnamon

5 ml brown sugar

5 ml grated lemon zest

30 ml chopped fresh parsley

45 ml chopped fresh coriander

10 ml chopped fresh mint

250 ml cooked pasta

Salt and pepper

Preheat the oven to 200 ºC.

Put the butternut slices and red pepper strips in a large roasting tin and set aside while preparing the sauce.

Mix the oil, lemon juice, water and spices in a glass bowl or jug.

Add the sugar and lemon zest and mix well.

Pour the sauce over the butternut and pepper and mix well to coat the vegetables all over.

Cover the tin with aluminium foil and roast the vegetables for 45 minutes.

Remove the foil 25 minutes before the end of the roasting time.

Mix the vegetables with the cooked pasta and season to taste.

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