Ingredients
500 g | Pumpkin (Main) |
3 cloves | Garlic |
1 | Red onion |
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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Advertise with NZME.Directions
- 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.