Get your daily dose of vegetables with this recipe for roasted veggies and pasta.
- Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place beetroot on 1 prepared tray. Place pumpkin, onion and garlic on remaining prepared tray. Drizzle with half the oil. Toss to coat.
- Roast vegetables for 40 minutes or until tender.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 2 tablespoons of cooking liquid. Return pasta and cooking liquid to pan.
- Squeeze garlic from skins. Discard skins. Add to pasta with pumpkin, onion, ricotta, spinach, beetroot and oil. Toss gently over low heat until combined. Season with salt and pepper. Serve.
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