Roasted roots with chilli and lime pasta

Roasted roots with chilli and lime pasta

There's nothing better than a plate loaded with roasted root vegetables!

Prep time:
Cooking time:


  • 165g gluten free wholemeal pasta shapes
  • fresh basil, to garnish
  • 300g carrots, cut into wedges
  • 1 red onion, cut into wedges
  • 2 garlic cloves, sliced
  • 1 lime, cut into wedges
  • 1 long red pepper, diced
  • 300g parsnips, cut into wedges
  • 1 fennel bulb, sliced
  • 1 green chilli, sliced
  • 500g tomato passata
  • Method

    Preheat the oven to 200C, 400F, Gas Mark 6. Place the prepared vegetables on a non-stick baking tray and spray lightly with olive oil. Season with salt and pepper. Sprinkle with the chilli and mix in the lime wedges.

    Cook in a preheated oven for 20 minutes until soft.

    Meanwhile, cook the pasta in a large saucepan of boiling water. Heat the passata in a saucepan adding the roasted vegetables. Bring to a gentle simmer.

    Drain the pasta thoroughly, arrange on warmed plates and serve with sauce on top, garnish with the freshly chopped basil.


    Divide into 4 servings for lunches.