Roasted Veggies with Bacon and Bocconcini

Roasted Veggies with Bacon and Bocconcini

Cooking time: 35 minutes, serves 5

  • 500g Vetta High Fibre Large Spirals
  • Olive oil
  • ½ butternut pumpkin
  • 3 large carrots
  • 5 garlic cloves
  • 100g bocconcini, roughly sliced
  • 200g bacon
  • 2 teaspoons dried thyme
  • Salt and pepper
  1. Cook pasta according to packet instructions. Drain, and put aside.
  2. Preheat oven to 180deg. Cut pumpkin and carrot into 2cm cubes and place in a baking tray with 3 whole garlic cloves. Sprinkle with dried thyme and a generous amount of salt. Toss together until all ingredients are well coated. Bake for 30 minutess until soft and browned.
  3. Meanwhile add a drizzle of olive oil to a pan on medium heat. Cut bacon into 1cm squares and add to pan. Cook until slightly browned and crispy.
  4. Add in thinly sliced remaining garlic. Cook until softened, making sure not to burn.
  5. Add all ingredients to cooked pasta and stir through.
  6. Serve with cracked pepper to taste, roasted garlic and bocconcini.