This highly adaptable recipe is basically: toss together a tray of roasted vegetables; a pan of hot cooked linguine, then add a bowl of cold, flavorful items to heighten taste.
1. Roast a tray of bite-sized vegetables of your choice, for about 25 minutes at 180°C (fan oven). I used:
- Butternut squash
- Mushrooms
- Onions
- Peppers
- Minced garlic
- Mixed herbs
- Salt and pepper
Meanwhile, mix together in a bowl:
- Chopped olives
- Sun-dried tomatoes
- Crumbled feta
- Fresh parsley
- Lemon
- A can of chopped mackerel in spicy tomato sauce (optional)
2. Toss all the ingredients with the still-hot cooked linguine. I also tossed in some grated cheddar. Taste for any further seasoning (salt, pepper, lemon). Sprinkle with more chopped parsley.
Could be served on a bed of avocado, smoked almonds, and rocket or watercress—but I didn’t have any of those!
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