Pasta with Roast Vegetables and Pecans

• 2 red onions, cut into eighths
  
• 1 punnet cherry tomatoes
  
• 4 baby eggplant, sliced lengthways
  
• 10 Dutch carrots, peeled
  
• 4 cloves garlic, skin on
  
• 1 tbsp olive oil
  
• 100g pecan nuts, chopped
  
• 400g fettuccine
  
• 2 tbsp olive oil, extra
  
• 2 tbsp lemon juice
  
• ¼ tsp salt
  
• 1 cup fresh basil leaves, torn
  

• Place onions, tomatoes, eggplant, carrots and garlic in a large mixing bowl. Add oil and mix, lightly coating the vegetables with oil.
  
• Spread the vegetables on tray and bake in a moderate oven, 180°C, for 20 minutes.
  
• While the vegetables are roasting, spread pecan nuts on a tray and bake for 8-10 minutes.
  
• Prepare fettuccine according to packet instructions.
  
• In a small bowl, combine olive oil, lemon juice and salt. Remove vegetables from the oven and squeeze the garlic out of its skin into the oil mixture. Mash garlic with a fork.
  
• Add roasted vegetables and olive oil mixture to cooked pasta. Serve sprinkled with roasted pecan nuts and basil.
  
  

Recipe prepared by the Sanitarium Nutrition Service. The Sanitarium Nutrition Service is a free community initiative. It is a team of qualified nutritionists and dietitians who work together to help people enjoy the benefits of healthy foods and a healthy lifestyle. For more information from Sanitarium please click here.