Pasta with roast vegetables and pecans© Steer away from unhealthy comfort food and enjoy this delicious mix of roast vegetables, pecan nuts and pasta with a hint of garlic and basil. A fantastic way to boost your vegetable intake! Main Print this recipe Details Serves: Serves 8Number of ingredients: 12 IngredientsTo prep: 10 Minutes PrepTo cook: 30 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1340kJProtein: 8gFat (total) : 12g- Saturated Fat: 1gCarbohydrate (total): 41gFibre: 6gSodium: 100mg Ingredients 2 red onions, cut into eighths 1 punnet cherry tomatoes 4 baby eggplant, sliced lengthways 10 Dutch carrots, peeled 4 cloves garlic, skin on 1 tablespoon olive oil 100g pecan nuts, chopped 400g fettuccine 2 tablespoons olive oil, extra 2 tablespoons lemon juice 1/4 teaspoon salt 1 cup fresh basil leaves, torn Method Place onions, tomatoes, eggplant, carrots and garlic in a large mixing bowl. Add oil and mix, lightly coating the vegetables with oil. Spread the vegetables on tray, and bake in a moderate oven, 180C, for 20 minutes. While the vegetables are roasting, spread pecan nuts on a tray and bake for 8-10 minutes. Prepare fettuccine according to packet instructions. 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 with a fork. Add roasted vegetables and olive oil mixture to cooked pasta. Serve sprinkled with roasted pecan nuts and basil.
