2Pop all the vegetables in a large bowl, add the oil and toss to coat. Line a deep baking tray with baking paper, add the vegetables and roast for 40–60 minutes or until the vegetables become dark and roasted in colour. Stir the vegetables from time to time so they cook evenly.
3Once roasted, transfer the vegetables to a large pot and cover them with water. Bring to the boil and reduce to a simmer for an hour.
4Strain the liquid through a fine sieve into a clean smaller pot. Add the xanthan gum and whisk to combine. Simmer for 15–20 minutes or until it’s reduced by about 50%. It should be thick and viscous, a bit syrup-like.
5Cook the pasta as per the manufacturer’s instructions, then strain and toss with the demi-glace sauce, folding through some extra virgin olive oil to loosen it up a bit, and season with sea salt as desired.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.