Roast Pumpkin Pine Nut Pesto Pasta Salad
Ingredients
- 1 jar (~200g) vegan pesto
- 3 cups dry pasta of choice
- 2 cups pumpkin, chopped into cubes
- 2 cups cherry tomatoes
- 2 large handfuls of spinach
- 1/2 cup pine nuts
- olive oil for roasting
- salt and pepper to taste
Preparation
Cook the pasta according to packet instructions, drain and set aside.
Whilst the pasta is cooking, preheat oven at 175 degrees C or 350 degrees F.
Arrange the pumpkin on a lined baking tray. Drizzle with a bit of olive oil, salt and pepper. Bake for 15-20 minutes until tender.
Cut the cherry tomatoes in half and arrange them on another baking tray. Drizzle with olive oil, salt and pepper. Add these into the oven about 5 minutes before the pumpkin is done roasting.
In the meantime, toast the pine nuts in a pan on high heat for 2-3 minutes until golden.
In a large bowl, add the pasta, spinach, roasted pumpkin, roasted tomatoes, toasted pine nuts and the jar of pesto sauce. Toss until the sauce covers every piece of pasta. Season with salt and pepper to taste.
Storage tips
Store in an airtight container in the fridge for up to 3 days. The flavors get even better overnight.
