Tortellini is a ring shape pasta that has a filling.  I added roasted vegetables to this dish and mixed it with pesto.  The pumpkin adds the sweetness, the pesto has a tangy taste and mushroom has an earthy flavour.

Ingredients

4 cups tortellini

500g pumpkin diced

500g mushroom

2 cups spinach

3 tbsp.. olive oil

2 tsp. Italian herbs

Salt to season (optional)

2 tbsp. Nutty Pesto

Method 

Preheat oven to 180ºC

Line two baking trays with non stick papers.  Put pumpkins in the bowl add 1 tbsp. of the olive oil and 1 tsp pf the Italian herb and mix.  Place on the tray evenly and place in the oven. Bake for 25 minutes or until  cooked through.

In another bowl add the 1tbsp pf olive oil and the remaining 1 tsp of  Italian herbs and mix.  Place in the oven.  Bake for  20-225 minutes or until browned.

Cook tortellini according to packet instructions.

In a saucepan heat the pesto with the remaining olive oil for a minute or two.  Make sure it doesn’t burn.  Add the pasta, mushroom and pumpkin and mix.  Put the heat off and let it cool.  Serve with spinach.

Note

This dish serves 4

Feel free to add other vegetables.

Try these pasta  dishes

Pasta with Pesto and Meatballs

Sardines & Chilli Linguine

Rigatoni with Chicken and Broccoli