Recipe Vortex

400 g / 14 oz curly pasta, dried (or other of choice)

1/4 cup parsley, chopped

120 g / 4 oz feta or goat cheese, crumbled

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 red onion, chopped

1 eggplant, chopped small

1 zucchini, chopped

400 g / 14 oz button mushrooms, halved (large ones quartered)

1 bunch asparagus, ends trimmed, chopped

1/4 cup extra virgin olive oil

1 tsp each salt and pepper

3 cloves garlic, minced

1/3 cup lemon juice

1/3 cup olive oil

2 tsp coconut palm sugar

2 garlic cloves, minced

1/2 tsp each salt and pepper

1/2 tsp each dried basil, parsley, oregano, thyme

1 tsp chilli flakes

Chop all the vegetables.

Preheat oven to 480F.

Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss. Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.

Place marinade/dressing ingredients in a jar and shake well. Set aside.

Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.

Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.

Cook pasta per packet directions in large pot of salted water. Drain and return pasta into pot.

Add vegetables, including veg juices in the bowl. Add remaining Dressing and parsley, then toss. Set aside to cool slightly. Sprinkle with cheese and serve!