COOKING WITH LOSALT

Sally Bee’s Roast Garlicky Vegetable Spaghetti

Serves:4

Scale up or down to feed the quantity you need. Perfect to warm through the following day and beautifully Vegan!

INGREDIENTS

Drizzle of olive oil
16 tomatoes, halved
3 courgettes, thickly sliced
2 medium onions, quartered
1 whole garlic bulb, sliced across the top
Freshly ground black pepper
Pinch LoSalt
Sprinkle dried oregano
Spaghetti or any other pasta

METHOD

1. Preheat the oven to 200˚C.
2. In a large roasting tray, place the halved tomatoes, sliced courgettes and whole garlic bulb that has had the top sliced off.
3. Drizzle with olive oil and season with freshly ground black pepper, LoSalt and dried oregano.
4. Pop in the pre-heated oven and roast for 20 mins. Take out of the oven, stir well and add the quartered onions, breaking the pieces up.
5. Pop back in the oven for a further 35 mins, until the vegetables are cooked and beautifully caramalised.
6. Meanwhile cook and drain the spaghetti.
7. Using a knife and fork, squidge the cooked garlic out of the bulb and discard the skin. Mix the vegetables into the cooked spaghetti, making sure you get all the juices!
8. Serve and enjoy!