Vegan Roast Pumpkin Pinenut Pesto Pasta Salad is a vibrant and wholesome dish, featuring perfectly roasted pumpkin cubes, toasted pine nuts, and al dente pasta tossed in a flavorful vegan pesto. The sweetness of the roast pumpkin balances the nutty richness of the pine nuts, creating a delightful symphony of flavors. This cruelty-free pasta salad not only celebrates the bounty of plant-based ingredients but also offers a hearty and satisfying option for a deliciously nourishing meal.
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
Instructions:
- Cook the pasta according to packet instructions, drain and set aside
- Whilst the pasta is cooking, preheat oven at 175 degrees C/ 350 degrees
- Arrange the pumpkin on a lined baking tray. Drizzle with a bit of olive oil, salt & pepper. Bake for 15-20 minutes until tender
- 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.
- In the meantime, toast up the pine nuts a pan on high heat for 2-3 minutes until golden
- 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.
