Violet oven vegetables with spaghetti & goat cheese

Name: Violet oven vegetables with spaghetti & goat cheese
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 collar Spring onions; 2 Garlic cloves; 4 Tomatoes; 3 (approx. 350 g) Carrots; 2 (approx. 250 g) Parsnips; 2 (approx. 350 g) fresh beetroot; 7-10 Tbsp salt, pepper; 8 TABLESPOONS good oil; 400 g Spaghetti; 1 collar flat leaf parsley; 150 g Fresh goat cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 collar Spring onions
2 Garlic cloves
4 Tomatoes
3 (approx. 350 g) Carrots
2 (approx. 250 g) Parsnips
2 (approx. 350 g) fresh beetroot
7-10 Tbsp salt, pepper
8 TABLESPOONS good oil
400 g Spaghetti
1 collar flat leaf parsley
150 g Fresh goat cheese

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Clean, wash and cut spring onions into rings. Peel garlic and chop very finely. Wash and chop the tomatoes.
2
First peel, wash and dice the carrots and parsnips, then the beetroots. (Wear disposable gloves for the beetroots because they stain strongly).
3
Season vegetables and garlic in a bowl with salt and pepper. Add oil and mix everything. Spread the vegetables evenly on a baking tray and bake in a hot oven for 45-55 minutes until soft, but not yet crumbled.
4
Meanwhile cook the pasta in boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Wash parsley, shake dry and chop finely.
5
Put the pasta in a sieve, drain and put it back into the pot. Take the vegetables out of the oven and add them to the pasta with the liquid that has been created. Add parsley and mix everything well.
6
Arrange vegetables and spaghetti. Spread cream cheese in flakes on top.