Pasta Salad with Roasted Beetroot, Pumpkin and Herbs

abc.net.au

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

500 to 550g pumpkin, chopped into 3 to 4cm chunks

500 to 550g beetroot, chopped into 3 to 4cm chunks

1 red onion, quartered and cut into thick wedges

4 Tbsp extra virgin olive oil

Sea salt

250g lumache rigate, little shells or other short-cut pasta

50g toasted walnuts, or pine nuts as a substitute

130g soft goats' cheese, or feta as a substitute

subheading: For the vinaigrette:

1 Tbsp firmly packed and finely chopped fresh thyme leaves

2 Tbsp red wine vinegar

2 Tbsp extra virgin olive oil

2 to 3 Tbsp lemon juice (from 2 juicy, unwaxed lemons)

Zest from 1 unwaxed lemon

Sea salt

Freshly cracked black pepper

Directions at abc.net.au

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