Courtesy of Maggie Lynch.

See how you can turn all these average ingredients into one yummy dish!

Serves: 3-4

Ingredients

• 250 grams wholemeal spaghetti
• 200 grams cooked beetroot, diced small
• 400 grams butternut squash, diced small
• 100 grams courgette, diced small
• 10-12 cherry tomatoes, left whole
• 40 grams watercress or other leaves
• Olive oil for roasting

Dressing

• 2 tablespoons aged balsamic (try Belazu)
• 2 tablespoons Udo’s Choice Oil
• 2 tablespoons good quality olive oil
• 1-2 garlic cloves

Method

1. Make up dressing by placing ingredients in a jar, close the lid, shake and set aside.
2. To roast the vegetables, preheat oven to 200 C. Scatter vegetables on a large roasting tray, leaving space between pieces. Drizzle over a little olive oil and massage it in, then season lightly with sea salt.
3. Roast in oven for 15 - 20 minutes until lightly caramelised.
4. While vegetables are roasting, cook the spaghetti in a large pan of salted boiling water until tender, but still with a bit of bite.
5. Drain well at once and transfer to a warm pasta bowl. Add the balsamic and Ultimate Oil Blend dressing and gently toss.
6. Remove the vegetables from the oven and tip them into the spaghetti along with watercress leaves. Toss together lightly and top liberally with grated parmesan. Any leftovers make a great pasta salad – just add a little extra olive oil if required.