Pasta Perciatelli with Roasted Vegetables
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
12
Description
Perciatelli, similar to vermicelli, can be replaced with spaghetti in this salad.
Ingredients
- Spaghetti - 31.7 oz
- Scallions - 12 pieces
- Courgette - 2 pieces
- Turnips - 4 pieces
- Butternut Squash - 2 pieces
- Garlic - 4 cloves
- Olive Oil - 3 fl oz
- Basil - 7.9 oz
- Dijon Mustard - 2 tablespoons
- Malt Vinegar - 4 fl oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Cook the pasta in salted water, drain, and rinse in a colander with cold water.
Step 2
Slice the onions into rings. Cut the carrots, zucchini, and squash in half, then slice the halves into strips.
Step 3
Preheat the oven to 356°F. In a bowl, mix the chopped vegetables, garlic, 30 ml of olive oil, salt, and pepper. Spread everything on a baking sheet and roast for 4 minutes until the vegetables start to soften (be careful not to overcook them).
Step 4
Remove the garlic from the baking sheet, place it in a blender, add the mustard and vinegar. Start blending, gradually pouring in the remaining olive oil. Season with salt and pepper.
Step 5
Combine the vegetables and sauce with the pasta and mix thoroughly. Chop the basil, reserving a few leaves for garnish, and add it to the pasta.
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