Ingredients


160g pumpkin, diced

1 tbsp garlic infused oil

1 tbsp chopped sage leaves

2 tsp rapeseed oil

1 large zucchini, halved and sliced

115g gluten free pasta

125g bag baby spinach


Serves - 2








Method


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.


Recipe adapted from: Good Food

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