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!


-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


-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!




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