ROAST VEGETABLE FETTUCCINE

- METHOD -

Preheat the oven to 200˚C and line two large baking trays with baking paper.

Divide the vegetables between the two trays (if you use only one tray it will be overloaded and the veggies will steam instead of carmelise.) Pour half the olive oil over the veggies and toss to ensure they are thoroughly coated. Now sprinkle veggies very generously with Cape Herb & Spice Roast Veggie Seasoning. Place trays of vegetables in a hot oven and roast until cooked through. (Cook’s note: 2cm diced veggies should roast in 20-25 minutes. The broccoli will cook faster, so check it after 10-15 minutes and remove when done).

While the veggies are roasting, make a fragrant chilli-garlic oil for the pasta. Place half a cup of olive oil in a small saucepan along with the garlic and chilli. Allow to infuse over low heat for a few minutes, taking care not to burn the garlic. Remove flavoured oil from heat and set aside to continue infusing. Remove garlic and chilli and pour flavoured oil over cooked fettuccine.

Scatter over the parsley and toss to ensure the pasta is thoroughly coated. Tumble in roast veggies and crumble over feta.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za