Roast Pumpkin Mediterranean Spaghetti with Sundried Tomato Pesto

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring pot of salted water to the boil.
2. Toss pumpkin on prepared tray with a drizzle of olive oil. Season well with salt and pepper. Roast for 18–20 minutes until tender, turning once; add courgette for last 5 minutes of cook time.
3. While pumpkin is cooking, finely chop semi-dried tomatoes; finely chop olives and crumble feta.
4. When 5 minutes cook time remains for the roasted vegetables, cook the pasta. Shake spaghetti to separate strands, cook in pot of boiling water for 3–4 minutes until al dente. Drain and reserve ¼ cup pasta water. Return pasta to pot with a drizzle of olive oil to prevent sticking.
5. Toss cooked pasta with cooked pumpkin, courgette, semi-dried tomatoes, feta, sundried tomato pesto, reserved pasta water and spinach. Gently toss to combine.
6. Divide pasta between bowls. Sprinkle over chopped olives.