Vickys Roasted Vegetable Pasta

• 400 grams sweet potato, cubed
• 2 onions, sliced into thin wedges
• 4 clove garlic cloves, unpeeled
• 500 grams cherry or baby plum tomatoes
• 300 grams gluten-free fusilli or spiral pasta
• 350 grams asparagus cut into 4cm sticks
• 1 juice of 1 whole lemon
• 1 tsp sugar
• 4 tbsp chopped parsley
• 2 tbsp extra-virgin olive oil
• 1 dash black pepper

1. Preheat the oven to gas 7 / 220C / 425F and line a baking tray with greaseproof paper
2. Put the sweet potato, onion and garlic on the tray and drizzle with oil.
3. Bake for 20 minutes
4. Add the tomatoes and bake for another 10 minutes.
5. While this is going on cook the pasta, go by the instructions on the packet
6. Add the asparagus to the pasta for the last 2 - 3 minutes of cooking time.
7. Drain and return to the pan
8. To the pan add the roasted veg (not garlic yet), sugar, parsley, lemon juice, olive oil and squeeze the roasted garlic out of the skins in
9. Season with pepper, mix gently and serve, yum!

sweet potato, onions, garlic, pasta, lemon, sugar, parsley, extravirgin olive oil, black pepper

Taken from cookpad.com/us/recipes/333110-vickys-roasted-vegetable-pasta (may not work)