Roasted veggies and green lentil pasta with a honey and lemon dressing

I was fancying something quick and easy but veg filled, so i decided to experiment and it was gorgeous so I wrote it up to share 😀

Carrots x2
Courgette x1
Leek x1
Pepper x1 (red or yellow would be best but I only had green)
Cherry tomatoes/baby plum 300g
Asparagus 1pack
Green lentils 400g (canned)
Mixed herbs roughly 2tsp but can be changed to taste
Salt and pepper to taste

Pasta 300g

Dressing:
2 tbsp Honey
2 tbsp Lemon juice
2 tbsp Vegetable/Sunflower oil/olive oil
1-2 tbsp Henderson’s Relish
1 tsp Chilli oil (more/less depending on tatse)

Roast the carrots, Courgette, tomato, leek and pepper for 15 minutes on 200 with salt, pepper and mixed herbs.
After 15 minutes, add in the asparagus and green lentils and roast for a further 10 minutes on 200.
Put your pasta on, reserving a cup of the pasta water.
Whilst this is cooking, make your dressing, just put it all together in a bowl and mix.
Once your pasta and veggies are done, mix them all together, squishing down the tomatoes and add in your reserved pasta water.
You can either mix your dressing in, or drizzle it over each serving.
Top with cheese of your choice and extra black pepper!