Roasted Vegetable and Balsamic Vinegar Buckwheat Pasta

This pasta dish is perfect for those times when there isn’t much in the cupboards.

It can be made in a big batch and used for lunches throughout the week, served hot or cold!

Ingredients-

-half a butternut squash

-1 courgette

-1 rep pepper

-1 onion

-250g buckwheat pasta (or pasta of your choice)

-200ml balsamic vinegar

-1 tbsp agave nectar

-a glug of olive oil

-1 tbsp mixed herbs

-1/2 tsp himalayan salt


Recipe-

-Heat your oven to 200 degrees celsius

-Chop your veg and put in a roasting tin with a drizzle of olive oil, herbs and salt and place in the oven for around 20 minutes, or until golden and soft.

-Meanwhile heat your balsamic vinegar and agave nectar in a saucepan, for around 10 minutes on a medium heat, until the mixture has the consistency of a syrup.

-Cook your pasta to the packet instructions, for buckwheat this is 8-10minutes in boiling water.

-Drain the pasta and add the roasted veg, olive oil glug and balsamic dressing, then stir and serve!

18597018_1323472447768725_1606955897_o18596857_1323472477768722_882015816_o18618466_1323460947769875_965816631_o

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s