1 x 250g (8.82oz) Buckwheat Fusilli Pasta
1 aubergine, diced into small cubes
1 courgette, diced into small cubes
5 cherry tomatoes, sliced into halves
1 red pepper, sliced lengthways
2 tbsp extra virgin olive oil
2 tbsp pine nuts
2 tbsp mixed herbs
1/2 cup lemon (juice)
1 Sea salt, black pepper
1
Add the Buckwheat Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
2
Place the aubergine, courgette, cherry tomatoes and sliced red pepper onto foil on a baking tray. Add the olive oil and mixed herbs onto the vegetables. Place in the oven and bake at 200C for 20 minutes or until roasted. Remove from the oven.
3
Place vegetables into the pan of pasta. Add the pine nuts, herbs, seasoning, lemon juice and extra virgin olive oil.
CategoryDinner, LunchCuisineKetogenic-Vegan
Ingredients
1 x 250g (8.82oz) Buckwheat Fusilli Pasta
1 aubergine, diced into small cubes
1 courgette, diced into small cubes
5 cherry tomatoes, sliced into halves
1 red pepper, sliced lengthways
2 tbsp extra virgin olive oil
2 tbsp pine nuts
2 tbsp mixed herbs
1/2 cup lemon (juice)
1 Sea salt, black pepper