Time to make: 40 mins
1 carrot, cut in chunks
1 cup pumpkin, cut in chunks
1 red onion, cut into 8
160g pasta shapes (we used spirals)
250g chicken breast, cut in bite-sized pieces
1 can cherry tomatoes, drained
2 cups silver beet or spinach
20g parmesan, grated
ground black pepper, to taste
Step 1Preheat oven to 200°C. Place carrots, pumpkin and onion in a baking dish and spray with oil. Roast for 30 minutes, or until soft and golden.
Step 2Meanwhile, cook pasta according to packet instructions. Drain and set aside, saving 1/4 cup of the pasta water.
Step 3Heat a pan over a medium-high heat and spray with oil. Add chicken and stir-fry until browned and just cooked through.
Step 4Remove vegetables from the oven. Add pasta to baking dish, with cherry tomatoes and baby kale. Mix gently to combine, adding pasta water to bring everything together.
Step 5Serve pasta garnished with parmesan and pepper.
Make it gluten free: Use gluten-free pasta.