INGREDIENTS:
✅ 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
METHOD:
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
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
Merry Christmas friends!
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