Merguez & roasted vegetable pasta

Ingredients

500g Diced Butternut Pumpkin

2 zucchini, sliced crossways

1 red onion, cut into thin wedges

2 tbsp olive oil

500g Perino tomatoes, halved

375g penne pasta

500g Eve Smallgoods French Moroccan Merguez sausages

1/4 cup (65g) Tomato Pesto

1/4 cup (20g) finely grated parmesan

Fresh basil leaves, to serve

Method

1.Preheat oven to 200°C. Drizzle pumpkin, onion & zucchini with olive oil. Season and roast for 25 mins, adding tomato to the tray in the last 10 mins of cooking.

2.Cook pasta until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.

3.Cut sausages into bite-sized pieces and cook in saucepan (no oil required). Add roasted vegetables, pasta, pesto reserved cooking liquid. Toss to combine. Divide pasta mixture evenly among serving bowls. Season. Sprinkle with Parmesan and basil to serve.