Roasted root vegetable pasta

Filling and soothing, this is great on a cold day and an easy way to get your five-a-day in. Brown rice pasta is one of those carbs that goes with almost anything.

Serves 2–4

Ingredients

• 50g/1 3/4 oz Lucy Bee coconut oil
• 200g/7 oz Brussels sprouts, outer leaves removed, halved
• 200g/7 oz carrots, peeled and cut into 2cm/3/4 in cubes
• 200g/7 oz parsnips, peeled and cut into 2cm/3/4 in cubes
• 200g/7 oz red onions, peeled and each cut into 8 pieces
• 2 garlic cloves, crushed
• 250g/8 3/4 oz aubergines (eggplants), cut into 2cm/3/4 in cubes
• 300g/10 1/2 oz organic brown rice pasta (I use Rizopia brand)
• Extra virgin olive oil, to drizzle
• Massive handful of parsley, chopped
• Himalayan salt and ground black pepper

To serve

• 50g/1 3/4 oz pine nuts, toasted in a dry pan
• Grated Parmesan

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Melt the coconut oil in a large ovenproof frying pan over a medium heat, then add the sprouts, carrots, parsnips, onions, garlic and aubergines (eggplants), stirring to mix. Cook for 5 minutes, then transfer to the oven for 30 minutes, turning the vegetables halfway through roasting.

3. Meanwhile, cook the pasta according to the instructions on the packet, then drain and rinse in cold water to prevent the pasta from continuing to cook.

4. Remove the roasted vegetables from the oven, mix in the pasta, drizzle over a little olive oil, stir in the parsley and add salt and pepper to taste.

5. To serve, sprinkle with the pine nuts and some grated Parmesan.

Tips and notes

Refresh cooked brown rice pasta by pouring boiling water over it.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.