Pesto & Roasted Vegetable Pasta

1. Pre-heat oven to 200ºC (400ºF).

2. On a large oven roasting tray, add cauliflower florets, cubed pumpkin, capsicum and onion.

3. Drizzle over olive oil and season with sea salt. Toss to coat.

4. Transfer to oven and roast for 30-35 minutes or until softened and fork tender. Mixing vegetables halfway through roasting.

5. Remove when cooked.

6. Whilst vegetables are roasting make pesto.

1. In a food processor, add spinach, basil, nutritional yeast, pine nuts, garlic, olive oil, lemon juice and season with sea salt.

2. Blend on high until well combined and it reaches pesto consistency.

Pasta

1. Cook pasta according to packet instructions in a large pot.

2. Drain off water and return cooked pasta to the same large pot.

3. Add roasted vegetables and pesto.

4. Mix through using a wooden spoon or spatula until pasta is coated in the pesto and vegetables are combined.

5. Serve warm and enjoy.

6. Store leftovers in an airtight container, refrigerated, for 2-3 days.