You will need
500 g butternut, cubed
½ cup baby tomatoes
1 cup of baby spinach
250 g gluten free pasta shells
olive oil
salt
pepper
oregano
Parmesan cheese
1 x 400 ml Ina Paarman’s Roast Vegetable Pasta Sauce
Method
Season your butternut and tomatoes in salt, pepper and oregano and a good glug of olive oil. Then spread out over a baking tray and roast at 200°C, until the butternut is soft and golden and the tomatoes are blistered.
Now boil your pasta according to package instructions
In a separate pan, add about 10 ml of olive oil and sauté your spinach leaves until soft. Then to this spinach, add your pasta sauce as well as 50 ml of water.
Toss your roasted butternut and tomatoes into this pan and allow the sauce to coat all the veggies.
Finally, when your pasta is done, drain and add pasta to the saucy veggie pasta pan.
Season further if required, garnish with parmesan shavings and enjoy!
