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 rep pepper
-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!