Parsnip pasta – Sophini
Discover delicious parsnip pasta with roasted vegetables. Perfect for vegans, this flavorful recipe combines zucchini, bell pepper, and garlic for a nutritious lunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sophini.com.
Ingredients
- 400g wholemeal parsnip pasta
- 1 red pointed pepper
- 1 zucchini
- 1 red onion
- 1 small pumpkin / pre-cut cubes (400g)
- 3 (bunch) tomatoes
- 4 tbsp chopped fresh rosemary
- 8 tbsp hazelnut oil
- 4 cloves garlic
- 2 sachets mini mozzarella rolls (300g)
- salt and pepper
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