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Warm pesto roast veg
Serves 4
Easy
Prep:
Cook:
A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch
Skip to ingredients
- 3 parsnipssliced
- 2 red onionssliced
- 2 red pepperssliced
- 1 small butternut squashsliced
- 2 tbsp olive or sunflower oil
- 4 tbsp basil pesto(you can find it in the chiller cabinet)
- 100g salad spinachleaves
- 2 tbsp pine nuttoasted
- 1 garlic clovecrushed
Nutrition: per serving
- kcal306
- fat15g
- saturates3g
- carbs35g
- sugars29g
- fibre10g
- protein10g
- salt0.32glow
Method
step 1
Heat oven to 230C/fan 210C/gas 8. Rub the sliced veg with the oil, garlic, salt and black pepper, then place in a roasting tin in an even layer. Roast for 30 mins until golden and soft.
step 2
Allow to cool slightly, then tip into a large bowl. Mix with the basil pesto, spinach leaves and toasted pine nuts, then serve.
