Roast a big tray of veg to use across different meals, starting with this pasta salad for lunch.

• Feeds 4
• Ready in 55 minutes

Ingredients

• 500g Co-op parsnips
• 500g Co-op British carrots
• 2 tbsp Co-op pure vegetable oil
• 200g Co-op fusilli
• 1 vegetable stock cube
• 120g Co-op baby spinach
• 50g Co-op sundried tomatoes

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6
2. Peel and chop 500g Co-op parsnips and 500g Co-op British carrots
3. Toss with 2 tbsp Co-op pure vegetable oil, then season with black pepper
4. Roast for 35-40 mins, turning halfway through, until golden brown
5. Meanwhile, cook 200g Co-op fusilli according to the pack instructions, with 1 vegetable stock cube crumbled in for extra flavour
6. Drain and set aside to cool
7. Put the pasta in a large bowl, along with half the roasted carrots and parsnips, reserving the rest for later meals (search for pasta with roasted ragu and chunky autumnal minestrone for inspiration)
8. Stir in 120g Co-op baby spinach and 50g Co-op sundried tomatoes, chopped, plus 2 tbsp oil from the jar, season with black pepper to taste, then serve

Each serving contains

• Energy 17%1436kj 341kcal
• Fat Med 16% 11.4g
• Saturates Low 8% 1.5g
• Sugar Low 12% 10.4g
• Salt Med 16% 0.96g

% of adult’s reference intake | Carbohydrates per serving : 50g