Name: Roast vegie pasta salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 300 gram seeded pumpkin, skin on, chopped; 300 gram kumara, scrubbed, chopped; 1 teaspoon dried mixed herbs; 1 tablespoon vegetable or olive oil; 1 1/4 cup mini penne; 1 small clove garlic, crushed; 1/3 cup reduced-fat sour cream; 1 tablespoon red wine vinegar; 1/3 cup walnuts; 1 bunch rocket, torn

Ingredients

300 gram seeded pumpkin, skin on, chopped

300 gram kumara, scrubbed, chopped

1 teaspoon dried mixed herbs

1 tablespoon vegetable or olive oil

1 1/4 cup mini penne

1 small clove garlic, crushed

1/3 cup reduced-fat sour cream

1 tablespoon red wine vinegar

1/3 cup walnuts

1 bunch rocket, torn

Method

1.Preheat oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Add pumpkin, kumara, mixed herbs and oil; toss to coat. Season.

2.Bake for 30 minutes or until browned and cooked. Cool completely on tray.

3.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain; refresh under cold running water; drain. Transfer to a large bowl.

4.Whisk garlic, sour cream and vinegar in a small jug. Season.

5.Add vegetables, walnuts and rocket to pasta in bowl; toss to combine.

6.Serve salad drizzled with dressing.