Roasted vegetable pasta

Get your daily dose of vegetables with this recipe for roasted veggies and pasta.

Recipe «Roasted vegetable pasta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg beetroot, peeled, chopped, 1kg butternut pumpkin, peeled, chopped, 1 large red onion, sliced, 0.5 garlic bulb, halved, 1/4 cup olive oil , 300g dried spiral pasta, 120g fresh ricotta, crumbled, 60g baby spinach .

Ingredients:

• 1kg beetroot, peeled, chopped 
• 1kg butternut pumpkin, peeled, chopped 
• 1 large red onion, sliced 
• 0.5 garlic bulb, halved 
• 1/4 cup olive oil 
• 300g dried spiral pasta 
• 120g fresh ricotta, crumbled 
• 60g baby spinach 

Instructions

1. 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.
2. Roast vegetables for 40 minutes or until tender.
3. 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.
4. 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.