Roasted root veg pasta sauce

I called this pasta sauce but actually its also yummy with chicken and salmon. I have a thing about turnips they remind me so much of my Grandad he used to grow them on the farm and we'd pick them, wash the soil off and chomp away and no doubt get a pain in our tummy's i'm sure.

Roasted root veg pasta sauce

1/2 turnip
1/2 sweet potato
1/2 butternut squash
2 small carrots
1 parsnip
1 small white onion
1 large clove garlic crushed
1/4 teaspoon ground cumin
500ml passata
Fresh parsley
Honey

Preheat the own to 180 degrees celcius, gas mark 4.
Peel and roughly chop the turnip, sweet potato, squash, carrots and parsnips into large chunks (not too small or they'll be a little too caramalised). Roast them in the oven until nice a soft with some black pepper and oil i use rapeseed oil but vegetable oil is fine too.

Finely dice the onion and lightly soften in a pan with a little unsalted butter keep stirring so as it doesn't burn add the crushed garlic and the cumin and cook for 2-3 minutes, again being careful not to burn the garlic.
At this stage pour in the passata and turn the heat down, allow to simmer for a couple of minutes stirring all the time as tomato based sauces burn easily. A teaspoon of honey (or a pinch of brown sugar) will take away any bitterness from the tomatoes and will balance the sauce making it more palatable. If the veg is not ready yet just set aside.

When the roasted veg is nice a soft add them to the sauce and blitz. It will probably be quite thick so add enough boiling water to reach your desired consistency. Add a nice handful of finely chopped fresh parsley.