Roasted Vegetable Pasta Salad

This recipe formed part of this weeks Coles Supermarket catalogue. According to the recipe it serves 6 but I am inclined to say it serves up to 10 so you may wish to halve the recipe.


2 corn cobs sliced into 4 or 5
1 medium zucchini cut into chunks
1 brown onion cut into thin wedges
250 gram cherry tomatoes cut in half
1/2 butter nut pumpkin cut into chunks
500gm penne pasta
2 sprigs rosemary
2 cloves garlic not peeled
1 1/2 tablespoon olive oil


Dressing
2 teaspoon seeded mustard
2 tablespoon olive oil
1 1/2 balsamic or red wine vinegar
( and the cooked garlic cloves)

freshly grated Parmesan cheese to serve

- pre-heat oven to 220C (200c fan force)
- combine all ingredients except dressing and Parmesan cheese and season with salt and pepper in a bowl
- tip onto a large baking paper lined tray and roast for 25 - 30 minutes until vegetables are golden
- cook pasta according to packet directions
- combine dressing ingredients together. Peel garlic, squash on a board and add into the dressing. toss all ingredients together and serve with Parmesan cheese.

Penne pasta with roast pumpkin, red onion, sage and nutmeg

This recipe featured as a recipe of the day by Sophie Zalokar in The West Australian Newspaper.

This was very simple to prepare and the flavours were delicious. My husband described the pasta dish as "posh pasta"

1/2 large Jarrahdale or Kent pumpkin peeled and cut into large chunks
olive oil
400 gm penne pasta
3 tablespoon extra virgin olive oil
1 red onion sliced
1/4 cup sage leaves
4 spring onions roughly chopped
1/2 - 1 whole nutmeg, grated ( I used a total of 3/4 teaspoon for my family's taste)
1 cup fresh Italian parsley, roughly chopped
grated Parmesan cheese

- preheat oven 240C
- place pumpkin in large baking tray and drizzle with enough olive oil to coat and roast in the oven until caramelised approximately 20-30 minutes
- meanwhile bring a large pot of salted water to the boil and cook pasta until al dente
- drain pasta and leave in the colander covered with lid.
- heat the 3 tablespoon extra virgin olive oil in the pasta pot and fry the red onion and sage on high until golden brown.
- add spring onions and continue to cook until wilted
- now toss the pasta through the onion/herb mix together with the roasted pumpkin, half the grated nutmeg and Italian parsley
serve with the remaining grated nutmeg sprinkled over the top and the grated Parmesan on the side