Pumpkin and silverbeet penne

Step 1

Preheat oven to 190°C. Line a large baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the lined tray and sprinkle with the rosemary. Season with pepper. Spray lightly with olive oil spray. Roast in oven for 30 minutes or until golden.

Step 2

Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain, reserving 60ml (1/4 cup) of cooking liquid. Return pasta to the pan.

Step 3

While the pasta is cooking, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the leek and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and silverbeet, and cook, stirring, for 3 minutes or until the silverbeet just wilts.

Step 4

Add the pumpkin and silverbeet mixture to the pasta. Season with pepper. Toss until well combined, adding enough of the reserved cooking liquid to moisten the pasta mixture. Divide among serving bowls. Sprinkle with the feta to serve.