Organic Roast Pumpkin and Tomato Rigatoni Recipe

This carby winter recipe still gives you all the benefits from our organic hidden greens and veggies (all in the sauce) 

Serves 4
GF, DF & RSF

Ingredients:

• 500g butternut pumpkin, cut into 3cm cubes
• 1 red onion, roughly chopped
• 2-3 large garlic cloves
• 3 tablespoons extra virgin olive oil
• 2 teaspoons paprika
• 2 teaspoons dried oregano
• 1/2 teaspoon chilli powder
• Sea salt & pepper
• 1 (400g) chicken breast
• 250g cherry tomatoes
• 1 handful of spinach
• 1/4 cup plant based milk
• 500g rigatoni pasta
• 1/3 cup bocconcini balls
• Basil, to garnish

The Method

• Preheat the oven to 200ºC.
• Line two baking trays with baking paper—one larger than the other.
• Place butternut pumpkin, red onion and garlic in the largest baking tray.
• Drizzle with 2 tablespoons of olive oil and season with paprika, dried oregano, chilli powder, salt and pepper.
• Bake in the oven for 15 minutes.
• While the vegetables roast, place the whole chicken breast in the other baking tray and drizzle
  with olive oil and a pinch of salt and pepper.
• Bake for 20-25 minutes until golden.
• Remove from the oven and shred the chicken into small bite size pieces using two forks. Set aside.
• Bring a large saucepan of water with a pinch of salt to the boil.
• Cook rigatoni according to packet instructions.
• Once cooked, drain water and set aside.
• Remove your roast vegetable tray.
• Add cherry tomatoes and drizzle one tablespoon of olive oil.
• Roast for a final 10 minutes until the tomatoes are soft and juicy.
• Transfer roast vegetables to a high speed blender.
• Add in spinach and milk of choice. Blend until all ingredients are smooth and creamy. You can adjust consistency by adding more milk to thin out the sauce.
• Divide pasta into four serving bowls.
• Pour over your pumpkin and tomato sauce.
• Add shredded chicken and pour over a little more sauce until you have your desired consistency.
• Top with bocconcini balls, fresh basil, salt and pepper to taste.