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Chop carrots into chunks and boil until soft. Recipe: Yummy Mediterranean Pasta w/ Cajun Sacallops. There are a variety of ways to combine ground beef and pasta - and all of them are.

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Composition - Vickys Roasted Vegetable Pasta, GF DF EF SF NF:

1. Need 400 grams of sweet potato, cubed
2. Give 2 for onions, sliced into thin wedges
3. Make ready 4 clove - garlic cloves, unpeeled
4. Provide 500 grams - cherry or baby plum tomatoes
5. Make ready 300 grams for gluten-free fusilli or spiral pasta
6. Require 350 grams of asparagus cut into 4cm sticks
7. You need 1 for juice of 1 whole lemon
8. Get 1 tsp - sugar
9. Take 4 tbsp of chopped parsley
10. Prepare 2 tbsp - extra-virgin olive oil
11. You need 1 dash black pepper

Here is how you cook it. Vickys Mojito Fruit Salad GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Clementine Cous Cous Salad, GF DF EF SF NF. I like to use fruit in my salads as well as vegetables and I find the flavour of an orange goes really well with beetroot and red onion.

Vickys Roasted Vegetable Pasta, GF DF EF SF NF steps:

1. Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with greaseproof paper
2. Put the sweet potato, onion and garlic on the tray and drizzle with oil. Bake for 20 minutes
3. Add the tomatoes and bake for another 10 minutes. While this is going on cook the pasta, go by the instructions on the packet
4. Add the asparagus to the pasta for the last 2 - 3 minutes of cooking time. Drain and return to the pan
5. To the pan add the roasted veg (not garlic yet), sugar, parsley, lemon juice, olive oil and squeeze the roasted garlic out of the skins in
6. Season with pepper, mix gently and serve, yum!

My mantra for pasta has always been that it can be a wholesome, well-balanced meal if you make it that way. This Roasted Vegetable Pasta Salad is packed with oven-roasted veggies and tossed in a creamy, dairy-free sauce. The leftovers make a great packed lunch, too! A Mexican-inspired crispy, oven-toasted tortilla with roasted vegetables and a zingy tomato and avocado salsa, from BBC Good Food magazine. This post may contain affiliate links or sponsored content.

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