Creamy Pumpkin Pasta

Steps

1. Preheat oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper. Pat pumpkin dry, place on prepared tray in a single layer along with carrot and parsnip. Drizzle with oil and season.
2. Bake (on second highest rack) for about 20 minutes, until tender. Turn halfway through cooking. Turn oven to high grill. Grill for 3-5 minutes, until golden and crispy
3. Peel courgette into ribbons; roughly chop spinach; thinly slice sage leaves. Set aside.
4. When pumpkin has 10 minutes cook time remaining, shake spaghetti to separate strands and cook in pot of boiling water for 2-3 minutes, until just tender. Reserve ½ cup pasta cooking water then drain. Toss pasta in a colander with a drizzle of olive oil to prevent sticking and set aside. Reserve pot.
5. Add pumpkin pasta sauce and sage to reserved pot and gently bring to the boil over medium heat. Toss through cooked spaghetti, roasted veggies, courgette, and spinach. Season to taste.
6. To serve, divide pasta between bowls and sprinkle with walnuts.