Pasta and roast root vegetables with sundried tomato sauce, baby spinach and feta
23 June 2018
Ingredients
- carrots, 3
- potatoes, 3
- pumpkin, 500 g
- vegetable oil, 2-3 tbsp
- chilli flakes, 1/2 tsp (optional)
- penne, 250 g (or other pasta)
- sundried tomato sauce, 1 jar (I use Leggo's)
- feta, 400 g (I use Australian)
- baby spinach, 120-250 g
Instructions
- Preheat oven to 200°C. Cut vegetables into chunks, keeping different vegetables separate.
- Toss carrots with 1 tbsp oil in a large baking tray. Season to taste. Put into the oven when it comes to heat.
- Bake carrots for 10 minutes then add potatoes, toss with another 1 tbsp oil and return to oven.
- Bake for another 10 minutes then add pumpkin, toss with additional oil if required, and add extra seasoning and chilli flakes if desired. Now return to oven until all vegies are tender, about another 15–20 minutes.
- Meanwhile, bring a pot of water to the boil and cook pasta until al dente. Drain and rinse.
- Combine pasta and vegetables in a large bowl and add sundried tomato sauce, feta, and baby spinach.
- Serve immediately. Enjoy!