Roasted Veg:

• 1/2 Green Capsicum (Sliced)
• 1/2 Zucchini (Diced)
• 6 Asparagus Spears (Chopped)
• 1/2 Tbsp Olive Oil
• Pinch of Salt and Pepper

Dressing:

• 2 Tbsp Tahini
• 2 Tbsp Water
• 1 Tbsp Balsamic Vinegar
• 1 Tsp Dijon Mustard
• 1/4 Tsp Garlic Powder
• Pinch of Salt and Pepper

Other Ingredients:

• 400g Slendier Konjac Penne
• 250g Cooked Edamame Beans
• 2 Cups Spinach
• 2 Tbsp Basil (Chopped)
• 2 Tsp Sesame Seeds

Method:

1. Preheat oven to 200°C and line a baking tray. Spread the capsicum, zucchini and asparagus on the baking tray, drizzle over olive oil and season. Bake in the oven for 15-20 minutes or until tender and browned.
2. Drain the konjac pasta and soak in hot water for 1 minute. Drain and set aside.
3. Place all the dressing ingredients into a jar, secure the lid and shake until well combined.
4. In a large bowl, add the pasta, roasted veg, edamame beans, spinach and basil. Pour over the dressing and mix well. Garnish with sesame seeds and enjoy! Store leftovers in the fridge for 2 – 3 days.