Roasted Pumpkin Pasta Recipe

Bursting taking into consideration blithe flavours, Wattle Valley Chunky Dip is a loud unconventional for your menu. Pair it past al dente pasta for a tasty boost.

The ingredient of Roasted Pumpkin Pasta Recipe

• 700g kent pumpkin seeded peeled cut into thin wedges
• 1 tbsp olive oil
• 250g cherry tomatoes halved
• 375g penne
• 150g wattle valley chunky roasted pumpkin dip
• 1 4 cup 20g finely grated parmesan
• 60g baby rocket leaves
• 1 3 cup 35g walnuts toasted chopped
• 2 tbsp pepitas pumpkin seeds toasted

The Instruction of roasted pumpkin pasta recipe

• preheat oven to 180u00b0c place pumpkin in a roasting pan lined behind baking paper drizzle taking into account bearing in mind oil season roast for 30u00a0mins oru00a0until tender adding tomato for last 10u00a0mins of cooking
• meanwhile cook pasta in a large saucepan of boiling water following packet directions or until al dente drain reserving u00bdu00a0cup 125ml of cooking liquid return pasta to pan
• add the dip parmesan rocket pumpkin blend and reserved cooking liquid to the pasta in the panu00a0toss to combine sprinkle with walnuts and pepitas season

Nutritions of Roasted Pumpkin Pasta Recipe

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