• 1 red onion
• 1 capsicum
• 1 carrot
• 1 corguette
• 1 garlic clove
• 1/4 cup panko breadcrumbs
• 20g butter
• 2 servings buckwheat pasta
• 250g pork mince
• 1 Tbsp tomato paste
• 1 Tbsp mixed herbs
• 1 can tomatoes
• Olive oil for frying
• Coconut oil for baking
• Salt and pepper for seasoning
• 30g parmesan cheese

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1. Preheat the oven to 220°C / 200°C fan bake, line a baking tray with baking paper, and bring a medium pot of water with salt to the boil
2. Chop the onion into quarters, the capsicum into eighths, the corguette and carrot into pieces 1cm in thickness, add the the baking tray, toss with coconut oil and season with salt and pepper, bake for 20 minutes
3. Crush and finely chop the garlic
4. While the veges are baking bring a frying pan to low heat, add the butter, breadcrumbs, and garlic, cook until golden - approximately 3 minutes, place in a small bowl and set aside
5. Add the pasta to the pot of boiling water, when cooked drain reserving 1/2 cup of pasta water
6. Return the frying pan to a medium heat with a drizzle of olive oil, add the pork mince, frying until browned
7. Add the tomato paste and mixed herbs, combine and cook until fragrant - approximately 1 minute
8. Add the tinned tomatoes, salt and pepper and simmer
9. Add the pasta to the pan with enough reserved pasta water to loosen the sauce
10. Add the roast veges, toss to combine
11. Divide the pasta among bowls and top with the breadcrumbs and grate some parmesan cheese over top
12. Enjoy!

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