Pasta and roast root vegetables with sundried tomato sauce, baby spinach and feta - Feta Hands

Name: Pasta and roast root vegetables with sundried tomato sauce, baby spinach and feta - Feta Hands
Ingredients: Carrots, 3; Potatoes, 3; Pumpkin, 500 g; Vegetable oil, 2-3 tbsp; Penne, 250 g (or other pasta); Sundried tomato sauce, 1 jar (I use Leggo's); Baby spinach, 120-250 g; Chilli flakes, 1/2 tsp (optional); Feta, 400 g (I use Australian); Preheat oven to 200°C. Cut vegetables into chunks, keeping different vegetables separate.; Toss carrots with 1 tbsp oil in a large baking tray. Season to taste. Put into the oven when it comes to heat.; Bake carrots for 10 minutes then add potatoes, toss with another 1 tbsp oil and return to oven.; Meanwhile, bring a pot of water to the boil and cook pasta until al dente. Drain and rinse.; Combine pasta and vegetables in a large bowl and add sundried tomato sauce, feta, and baby spinach.; Serve immediately. Enjoy!

fetahands.com

Roast vegies with pasta doesn't sound all that exciting, but when you add Leggo's sundried tomato and garlic stir-through sauce with a bit of feta and baby spin

View Original

Share this recipe:

Ingredients

Carrots, 3
Potatoes, 3
Pumpkin, 500 g
Vegetable oil, 2-3 tbsp
Penne, 250 g (or other pasta)
Sundried tomato sauce, 1 jar (I use Leggo's)
Baby spinach, 120-250 g
Chilli flakes, 1/2 tsp (optional)
Feta, 400 g (I use Australian)
Preheat oven to 200°C. Cut vegetables into chunks, keeping different vegetables separate.
Toss carrots with 1 tbsp oil in a large baking tray. Season to taste. Put into the oven when it comes to heat.
Bake carrots for 10 minutes then add potatoes, toss with another 1 tbsp oil and return to oven.
Meanwhile, bring a pot of water to the boil and cook pasta until al dente. Drain and rinse.
Combine pasta and vegetables in a large bowl and add sundried tomato sauce, feta, and baby spinach.
Serve immediately. Enjoy!