Heat oven to 200C/180C fan/gas 6. Toss the pumpkin, garlic infused oil and sage in the oil, then spread out in a roasting tin and cook in the oven for 20 mins, add the zucchini and cook for a further 15 mins.
Give everything a stir and cook for 5 mins more until the vegetables are tender and starting to caramelise.
Meanwhile, boil the gluten free pasta according to pack instructions – about 12 mins.
Drain, then tip into a serving bowl and toss with the spinach so that it wilts in the heat from the gluten free pasta. Add the roasted veg, and toss again really well before serving.