Ingredients
400g pumpkin, deseeded, peeled and cut into 1cm chunks
2 tbs olive oil
salt and freshly ground pepper
400g penne
1x300ml thickened cream
1/3 cup of baby spinach and or rocket
1/4 cup chopped snow peas
1/3 cup toasted pine nuts
1/4 cup parmesan cheese
Method
Preheat oven to 230*C. Line a baking tray with non stick paper. Place pumpkin on tray. Drizzle with oil and gently toss to coat. Season with salt and pepper. cook for 20 min or until tender and golden brown.
Cook penne in boiling water until al dente. Place cream half the baby spinach and/or rocket in a pan over medium heat and bring to the boil and cook until sauce thickens slightly.
Drain pasta and add to cream and toss to combine. Add pine nuts, rest of the baby spinach/rocket and top with a little grated parmesan cheese.
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