Roasted pumpkin and shallot pasta with sage

Instructions

1 Preheat oven to 200°C. Spray a baking dish with oil. Add pumpkin, shallots (or onion) and beetroot to dish. Season with pepper and 1/2 teaspoon of the nutmeg. Toss in oil and roast for 30-35 minutes, tossing once.

2 Meanwhile, cook pasta following packet directions then drain, reserving a few tablespoons of water to prevent sticking.

3 Mix sage, lemon zest and lemon juice together with sour cream and remaining nutmeg. Add to pasta with spinach. Toss lightly to coat.

4 Add roasted vegetables to creamy pasta with walnuts and chickpeas and toss once more. Serve garnished with parmesan with fresh sage and freshly ground black pepper.