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Roasted vegetable pasta
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Indulge in nutritious roasted veggie pasta for a healthy meal!
Ingredients:
  • 1kg beetroot, peeled, chopped
  • 1kg butternut pumpkin, peeled, chopped
  • 1 large red onion, sliced
  • 0.5 garlic bulb, halved (unpeeled)
  • 56.88 gm olive oil
  • 300g dried spiral pasta
  • 120g fresh ricotta, crumbled
  • 60g baby spinach
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. On one tray, lay out the beetroot. On the other tray, spread out the pumpkin, onion, and garlic. Drizzle half of the oil over the vegetables and toss gently to coat evenly.
  • Roast vegetables until perfectly tender, about 40 minutes.
  • Cook the pasta in a large saucepan of boiling salted water according to the package instructions until tender. Reserve 2 tablespoons of cooking liquid before draining, then return the pasta and reserved liquid to the pan.
  • Separate garlic cloves from skins and squeeze to release. Discard skins. Mix garlic with pasta, pumpkin, onion, ricotta, spinach, beetroot, and oil. Gently toss over low heat until well combined. Add salt and pepper to taste. Serve and enjoy!

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