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1
Firstly roast the vegetables - cut them all to chunky sizes, approx 1.5 inch cubes and toss with a splash of olive.
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2
Keep the tomatoes and mushrooms together as these need the least time to cook.
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3
Cook the tomatoes and mushrooms at 200c for approx 15mins, until the tomato skin has started shrinking and remove before the mushrooms totally shrink, you want them to be juicy.
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4
Cook the other vegetables for approx 35mins total at 200c or until softened and browned.
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5
At 20mins you might want to give them a shake up and turn some bigger pieces to help brown both sides.
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6
Bring 8 cups of salted water to the boil and add the fettuccine - cook for 8-10mins.
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7
Don't overcook.
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8
Drain once done.
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9
While the fettuccine is cooking, heat the oil but not to smoking point.
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10
Add the garlic and cook until it starts turning golden but do not brown or burn the garlic.
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11
If it does burn you'll need to start this part again as burnt garlic will spoil the meal.
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12
Once done remove from heat.
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13
Drain the fettuccine and add the garlic oil, chopped parsley, salt and freshly ground pepper.
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14
After the fettuccine is mixed with the oil and parsley, add the roasted vegetables and mix thoroughly while trying to keep the vegetables and pasta from breaking up.
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15
Serve hot with grated Parmesan on top.
