|500 g||Pumpkin (Main)|
|2 Tbsp||Olive oil|
|300 g||Penne pasta (Main)|
|1 to taste||Salt & freshly ground pepper|
|2 cups||Baby spinach (Main)|
|100 g||Feta (Main)|
|½ cup||Pecan / Walnuts|
|2 Tbsp||Balsamic vinegar|
|2 Tbsp||Extra virgin olive oil|
|1 tsp||Mustard seeds|
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- Preheat oven to 180 degrees C. Place pumpkin, garlic, red onion and oil in a baking dish and cook for 30 minutes until vegetables are tender and brown at the edges.
- Meanwhile, cook pasta in boiling salted water for 8-12 minutes until just tender.
- Place pasta in a large bowl and gently toss through roasted vegetables, spinach, feta and walnuts. Drizzle with combined balsamic vinegar, olive oil and seed mustard.