Winter Roasted Root Vegetable and Chickpea Bake
4
servings15
minutes25
minutes0
minutesRoasted Vegetables
1 small butternut squash, peeled and chopped into 1-inch pieces
2 large parsnips, peeled and cut into 1-inch pieces
2 large beetroots, topped & tailed, peeled, and quartered into 4 pieces
4 tbs of rapeseed oil
1tbh tbs ground black pepper
2 large sprigs of rosemary, chopped
or 2 tbsp dry rosemary or mixed
- Pasta
300g dry wholemeal pasta (e.g., fusilli or penne)
- Sauce
1 medium white onion, finely chopped
4 cloves of garlic, finely chopped
100g Brussel sprouts, shredded (optional)
100g spinach leaves, washed and chopped (or defrosted, if using frozen spinach)
200g tinned chickpeas, drained and rinsed
250ml low fat crème fraiche (or swap to a dairy free crème fraiche to make this recipe vegan)
4 tbs chopped fresh parsley
40g walnuts, roughly chopped
Directions
- Preheat the oven to 180 degrees Celsius.
- Prepare the butternut squash, parsnips and beetroot, and place into a large roasting tin.
- Drizzle 3 tablespoons of rapeseed oil over the vegetables and add the ground black pepper and rosemary.
- Toss the vegetables to coat them in the oil, pepper and rosemary, and roast in the preheated oven for 25-35 minutes until the vegetables are soft.
- While the vegetables are roasting, cook the pasta in a pan of boiling water until soft.
- Heat 1 tablespoon of rapeseed oil in a frying pan over a medium heat and sauté the onion and garlic for around 8 minutes until soft and taken on some colour. Add the shredded brussels sprouts (optional), spinach, and chickpeas to the frying pan and cook for around 4 minutes until the spinach has wilted. Add the crème fraiche and incorporate together. Leave to simmer and keep warm.
- Once the pasta has cooked, add it to the sauce and keep warm until the roast vegetables are cooked.
- Incorporate the roasted vegetables, sauce, and pasta together, and put into serving bowls or plates.
- Garnish with parsley and chopped walnuts for extra crunch.
