Average Rating  ? No. of Servings   1 Approximate Cost   $2.49 Comments: Could also add chopped baby spinach for more green-ness   Ingredients: 35.00 g   pasta spirals   5.00 g   Pesto-Vegan and nut free   10.00 g   Mayonnaise-Vegan   5.00 ml   lemon juice   30.00 g   vegan cheese   5.00 g   red onion (kg)   5.00 g   Capsicum- red(kg)   10.00 g   courgette   20.00 g   pumpkin   20.00 g   broccoli (kg)   20.00 g   frozen peas   30.00 ml   olive oil   0.50 g   salt   0.25 g   black pepper

Directions: Preheat Oven to 200 C. Prep vegetables- cut into even sized pieces (about 2 cm) and keep each kind separate. This is because of the different cooking times. Put vegetables into separate oven trays in as thin a layer as possible. drizzle with olive oil and mix through. Season with salt and pepper. Put water on to bring to the boil for pasta. Put vegetables into the oven in the order of cooking time: Allow for longer cooking times if a large quantity as the oven cools down when the vegetables are added. Pumpkin 30 minutes Courgette, broccoli 20-25 minutes Red pepper and red onion 15-20 minutes. Cook the pasta. To cook a large amount of pasta- when water is properly boiling, add salt to water, then the pasta. Stir. Bring the water backup to the boil, and then turn off the heat and cover the pot. Let it stand for 10 minutes then drain it using a colander. Cool pasta in cold water, add in the frozen peas, this will help cool it down. Then drain well. Dressing: mix the nut free/DF pesto with vegan mayonnaise- add the pesto sparingly as it is a strong flavour,(it is better to use less to begin with), and lemon juice until a good consistency for coating salad. Check seasoning. add salt and pepper if needed. Mix vegetables and pasta together with dressing and add grated vegan cheese. Mix well. Serve.