Oven vegetables with spaghetti

Name: Oven vegetables with spaghetti
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 collar (about 225 g) Spring onions; 3 (approx. 350 g) Carrots; 2 (approx. 250 g) Parsnips; 2 (approx. 350 g) beetroot; 1–2 Garlic cloves; 4 (approx. 400 g) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 100 ml Olive oil; 400 g Spaghetti; 1 collar flat leaf parsley; 1 (150 g) Mug of goat cream cheese

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 collar (about 225 g) Spring onions
3 (approx. 350 g) Carrots
2 (approx. 250 g) Parsnips
2 (approx. 350 g) beetroot
1–2 Garlic cloves
4 (approx. 400 g) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
100 ml Olive oil
400 g Spaghetti
1 collar flat leaf parsley
1 (150 g) Mug of goat cream cheese

Directions

1
Clean and wash spring onions and cut them into coarse rings. Peel, wash and chop carrots, parsnips and beetroot. Peel garlic and chop very finely. Put the vegetables in a bowl and season with salt and pepper. Add oil and knead well with your hands. Wash, clean, dice and mix in the tomatoes
2
Spread evenly on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. Prepare the pasta in boiling salted water according to the instructions on the packet. Wash parsley, shake dry and chop finely
3
Pour the noodles into a sieve, drain and put them back into the pot. Take the vegetables out of the oven and pour the resulting liquid over the noodles, add parsley and mix well. Arrange in small bowls, sprinkled with cream cheese flakes and pepper