- Advertisement -


- Advertisement -


[adinserter block=”4″] 

✅ 2 cups cup dried pasta ⁣
✅ 3 heaped tablespoons of your favourite vegan pesto ⁣
✅ 2 cups pumpkin, cut in chunks⁣
✅ 2 cups cherry tomatoes, cut in half⁣
✅ 2 cups spinach leaves⁣
✅ 1/4 cup pine nuts ⁣
✅ 2 tablespoons olive oil ⁣
✅ Salt to taste ⁣


1. Preheat the oven to 180 degrees Celsius. Line two baking trays with non-stick ⁣

2. In one tray, place the pumpkin chunks. In another tray, place the cherry tomatoes. Drizzle olive oil and a sprinkle of salt over each. ⁣

3. Bake the first for 20 minutes until slightly soft. Then add in the tray with the cherry tomatoes and bake for another 15 minutes⁣

4. In the meantime, cook the pasta according to packet instructions. Drain and set aside in a large bowl⁣

[adinserter block=”4″] 

5. Add the pine nuts to the pot used to cook the pasta and toast on high heat for 3 minutes⁣

6. Add the pumpkin, tomatoes, spinach, pine nuts and pesto into the pasta. Toss together. Season with salt to taste ⁣
*Optional: top with vegan parmesan & extra pine nuts to serve⁣

- Advertisement -

Leave a Comment