An unusual plate of pasta bulked up with sweet roast vegetables and zucchini. I served it warm, but it is equally tasty served at room temperature.
Heat oven to 240o C. Peel the onions, scrub the root vegetables and chop into equal size pieces. Do not peel the garlic head.
Line a roasting dish with heavy duty foil and place the vegetables in a single layer. You may need to use a couple of dishes, but keep vegetables in a single layer, because otherwise they steam not roast.
Drizzle vegetables with olive oil and sprinkle with ground cumin, coriander and pepper.
Roast in warm oven for 25-30 minutes, turning vegetables over every 10 minutes to ensure even cooking.
Whilst roasting the vegetables, bring a small pot of water to the boil. Add 1/2 tsp of cooking salt and add the pasta. Stir, and follow cooking instructions on the packet. (The pasta I used required 5-7 minutes for al dente pasta). Drain.
When the vegetables are roasted, peel the garlic and add the cloves to the rest of the vegetables. Serve with warm pasta and a good sprinkle of chopped parsley.
Nowadays, supermarkets carry various gluten free pasta. I opted for one made from red lentil flour. It has no other flour added.
If you do not wish to use gluten free pasta, the recipe works well with wholegrain pasta.
You may add a tablespoon of dressing (extra virgin olive oil, apple cider vinegar and 1/2 tsp wholegrain mustard) to your pasta. This is optional as the roasting juices from the vegetables are enough to dress the pasta.