Christmas Pasta With Winter Ratatouille

Christmas Pasta With Winter Ratatouille

James Martin shows you a quick and simple way to serve this ever-popular dish.

Each serving provides 715 k cal, 20 g protein, 132 g carbohydrate (of which 31 g sugars), 9 g fat (of which 1.5 g saturates), 14 g fiber and 1.1 g salt.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Serves Serves 4

Ingredients

• 200 g/7 oz sweet potatoes, peeled and cut in wedges
• 200 g/7 oz parsnips, peeled and cut in large pieces
• 200 g/7 oz carrots, washed and cut in large pieces
• 110 g/4 oz red onions, cut in quarters
• 3-4 cloves garlic
• 2 tbsp olive oil
• 75 ml/2½ fl oz clear honey
• 2 sprigs rosemary, plus extra chopped rosemary to garnish
• salt and freshly ground black pepper
• 500 g/1 lb 2 oz packet of pasta
• 800 ml/1 1/3 pint pasta
  

Method

1. Preheat the oven to 200 C/400 F/Gas 6.
2. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey. Add the sprigs of rosemary and season well. Cook for about 20 minutes until all the vegetables are tender and browned.
3. While the vegetables are in the oven, cook the pasta according to packet instructions.
4. Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything in a saucepan.
5. Add the pasta, bring to the boil and allow to simmer gently for a minute or two.
6. Serve on top of the pasta and garnished with chopped rosemary.
7. Recipe Tips: The ratatouille can be made in advance and frozen. Then all you need to do is cook some pasta for a super speedy supper.