Roast Pumpkin Pine Nut Pesto Pasta Salad by is perfect for meal-prep for your u…

Roast Pumpkin Pine Nut Pesto Pasta Salad by @run2food ✨ This is perfect for meal-prep for your upcoming weekday meals! Not only is this pasta so easy to put together but it gets better when refrigerated overnight! ❤️

​ROAST PUMPKIN PINENUT PESTO PASTA SALAD⁣
⁣Serves: 4-6⁣

INGREDIENTS:⁣
✅1 jar (~200g) of your favourite vegan pesto ⁣
✅3 cups dry pasta of choice ⁣
✅2 cups pumpkin, chopped into cubes ⁣
✅2 cups cherry tomatoes⁣
✅2 large handfuls of spinach ⁣
✅1/2 cup pinenuts⁣
✅olive oil for roasting⁣
✅salt & pepper to taste⁣

METHOD: ⁣
1. Cook the pasta according to packet instructions, drain and set aside⁣
2. Whilst the pasta is cooking, preheat oven at 175 degrees C/ 350 degrees ⁣
3. Arrange the pumpkin on a lined baking tray. Drizzle with a bit of olive oil, salt & pepper. Bake for 15-20 minutes until tender ⁣
4. Cut the cherry tomatoes in half and arrange them on another baking tray. Drizzle with olive oil, salt & pepper. Add these into the oven about 5 minutes before the pumpkin is done roasting.⁣
5. In the meantime, toast up the pine nuts a pan on high heat for 2-3 minutes until golden⁣
6. In a large bowl, add in your pasta, spinach, roasted pumpkin, roasted tomatoes, toasted pine nuts and the jar of pesto sauce. Toss until the sauce covers the every piece of pasta! Season with salt & pepper to taste👌🏼⁣
*Storage tips: in an airtight container in the fridge for up to 3 days. The flavours get even better over night.
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​Looking for more delicious plant-based recipes? 🌿 Head on over to veganbowls.com to download the latest edition of our app and explore our other amazing monthly ebooks! ✨

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