Heuvos Pasta

Serves 1 or 2 small portions.

The day before cut 2 parsnips, 1 large sweet potato and 1 butternut squash into wedge shaped pieces. Place into a baking dish.

Mix 1 tbsp oil with, 1tsp rosemary, 1tsp sage, 1 tbsp green pesto, 1tsp freshly ground black pepper and brush over the above root veg then roast for 40 mins in a 180 fan oven. I usually eat my fill then reserve the rest in fridge until next day to cook in a sauce for pasta.

Use the reserve veg above and roughly mash until smooth. Mix in 2 chopped sundried tomatoes (from jarred in oil version).
If you made my Heuvos Rancheros dish reserve and whizz up 2 tbsp of the sauce with this veg mixture.


Or the easiest sauce is to drain the tomato sauce from a can of your favourite baked beans and mix the sauce with the mashed root veg above, adding 1tbsp green or red pesto (red is hot paprika based).


In a large saucepan add -

Long sliced 3" piece of leek and aubergine.

A hanful of chopped kale.

2 whole closed cup mushrooms

A handful of your favourite pasta

6 strips of tomato adn garlic spaghetti snapped into 4" pieces

half pint boiling water.

Put the saucepan on high heat. Bring back to the boil and boil for 12 minutes.

For the last 5 minutes microwave your above sauce in the microwave.

Drain the pasta reserving the vegetable water.

Put the drained mixture into your saucr use a spoon and fork to coat well before serving.


The vegetable water can be used the next day as the liquid when cooking boiled rice in the microwave (1tbs brown rice, 1tbs bulghur wheat and 1tbs red lentils microwaves for 22 minutes; 15 for white rice).