LIQUORICE SPAGHETTI WITH SWEET POTATO AND BUTTERNUT
Serves: 4
Prep time: 30 minutes
INGREDIENTS
4T avocado oil
4T dijon mustard
4T apple cider vinegar
4T honey
1 tsp garlic, crushed
½ butternut, cubed
½ sweet potato, cubed
250g squid ink pasta
Salt and pepper
METHOD
1. Preheat oven to 180°C. In a bowl mix oil, mustard, vinegar, honey and garlic. In a roasting pan, place butternut and sweet potato. Drizzle honey and mustard sauce over veggies, and roast for 20 minutes.
2. Meanwhile, cook spaghetti in salted boiling water until tender but firm. Drain; set aside, warm, in a pot.
3. Pour roasted butternut onto the spaghetti, together with the leftover residue, and mix together. Serve with spinach leaves.
CHICKEN & TOMATO BASIL FUSILLI
Serves: 4
Prep…
