Roasted Summer Pasta with Garlic Sauce
(3 servings)
| In a wok heat up two tablespoons of vegetable oil. |  |
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Roast six peeled and sliced carrots. |
| Add and roast one peeled and diced kohlrabi, one diced red capsicum and four sliced spring onions. |  |
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Fold in one handful of defrosted spinach and one glass of sliced green asparagus. |
| Season the vegetables with salt and pepper. |  |
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Place the vegetables in a bowl and roast 300 grams of cooked pasta in two tablespoons of vegetable oil. |
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Garlic Sauce
| In a small pot reduce one glass of milk together with one teaspoon of dried thyme and one teaspoon of granulated garlic. |  |
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Add 100 grams of goats cheese. |
| Blend the goats cheese with the garlic milk, if the sauce is to thin condense with some starch. |  |
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Serve the pasta with the vegetables and the garlic sauce. |