This will soon become one of your weeknight staples.
300g orange sweet potato, peeled, chopped
1 red capsicum, chopped
1 red onion, cut into thin wedges
2 tsp extra virgin olive oil
40g dried pasta (such as casarecce) or gluten-free pasta
50g (2 cups) baby spinach leaves
1 Tbsp Jamie Oliver Italian Herb Pesto or gluten-free pesto
10g parmesan shavings, to serve
Preheat oven to 200°C (fan-forced). Line a shallow roasting pan with baking paper. Add sweet potato, capsicum and onion to prepared pan. Drizzle over oil and toss to combine. Roast for 25 minutes, turning once, or until vegetables are tender.
Meanwhile, cook pasta in a medium saucepan of boiling water following pack instructions or until al dente. Drain and return to pan.
Add roasted vegetables, spinach and pesto to pasta. Toss until well combined and the spinach has wilted slightly. Divide between shallow serving bowls. Sprinkle over parmesan and serve.
Nutrition Info PER SERVE 1461kJ, protein 12g, total fat 11.5g (sat. fat 2.3g), carbs 44g, fibre 10g, sodium 136mg. • Carb exchanges 3. • GI estimate low. • Gluten-free option.