Name: Roast pumpkin and pesto pasta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: medium-sized crown pumpkin, peeled and cut into bite-sized cubes (approx 500g peeled pumpkin); 1 tablespoon olive oil; 1 teaspoon flaky sea salt; 500 gram Barilla Penne Pasta; 1 cup basil pesto; 2 tablespoon extra virgin olive oil; 1/4 teaspoon chilli flakes; salt and freshly ground black pepper; 3 tablespoon pine nuts, toasted; 25 gram shaved parmesan; fresh basil leaves to garnish, optional

Roast pumpkin and pesto pasta

This roast pumpkin and pesto pasta recipe creates a filling vegetarian dish that's perfect served for a healthy midweek family meal

Vegetarian or not, this roast pumpkin and pesto pasta makes for a fantastic vegetarian meal. This also saves well to have for lunches as this is delicious to eat hot or cold.

Ingredients

medium-sized crown pumpkin, peeled and cut into bite-sized cubes (approx 500g peeled pumpkin)

1 tablespoon olive oil

1 teaspoon flaky sea salt

500 gram Barilla Penne Pasta

1 cup basil pesto

2 tablespoon extra virgin olive oil

1/4 teaspoon chilli flakes

salt and freshly ground black pepper

3 tablespoon pine nuts, toasted

25 gram shaved parmesan

fresh basil leaves to garnish, optional

Method

Preheat the oven to 200°C. Place the pumpkin cubes in a roasting pan, toss them in the olive oil, sprinkle over the sea salt and roast them in the preheated oven for 35-40 minutes until they are tender and slightly caramelised.

Cook the pasta according to the packet instructions. Drain the pasta and return it to the pan. Stir in three-quarters of the cup of basil pesto with the extra virgin olive oil and chilli flakes. Season to taste.

Spoon the pasta into a large, warmed serving bowl or individual dishes. Top the pasta with the roast pumpkin and spoon a little of the remaining pesto over the pumpkin. Scatter over the pine nuts and shaved parmesan and garnish the pasta with fresh basil leaves to serve, if using.

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Ingredients

Method

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