Roasted Vegetable and Pesto Pasta Salad

Ingredients

• 1 packet of wholemeal or buckwheat pasta spirals or spaghetti
• 200 g pumpkin (Jap or Kent), thinly sliced and cut into bite size pieces
• 200 g mushrooms, wash and cut into quarters
• 1 large red onion, cut into wedges
• 4 large tomato cut into wedges, or one punnet of cherry tomatoes cut in half
• 1 small egg plant cut into bite size pieces (1cm thick)
• 60 g spinach/rocket
• ½ cup kalamata pitted olives, torn in half
• extra virgin olive oil
• chilli flakes
• salt
• pepper
• 500 g chicken (optional)
• 3 tbsp pine nuts
• 1 cup firmly packed basil leaves
• 60 g freshly grated parmesan cheese
• ½ cup extra virgin olive oil
• 3 garlic cloves, sliced into quarters
• 1 tsp salt