- Serves 4
- Preparation Time 15MINS
- Cook Time 20MINS
400g sweet potato, cut into 2cm pieces
400g pumpkin, cut into 2cm pieces
1 large red onion, cut into 8 wedges
2 cloves garlic, peeled, left whole
1 tbs fresh rosemary leaves, finely chopped
1 tbs oil
250ml (1 cup) Campbells Real Stock- Vegetable
1 tsp cornflour
400g cooked pasta (fettuccine or penne)
STEP 1 Pre-heat oven to 180C. Line baking tray with baking paper.
STEP 2 In a bowl, toss the vegetables, garlic and rosemary with oil and 1 tbs of Campbells Real Stock. Place into baking dish. Bake for 35 minutes, tossing vegetables at least once during cooking, or until the vegetables are soft and browned.
STEP 3 Whilst the vegetables are roasting combine 1 tbs of Campbells Real Stock with cornflour. Bring the remaining Campbells Real Stock to the boil in a medium saucepan. Add cornflour mix to the stock, stirring constantly, until stock thickens slightly, then remove from heat.
STEP 4 Add cooked pasta, to stock mixture and toss well. Allow to stand, covered, for 5 minutes until the stock is absorbed.
STEP 5 To serve, toss roasted vegetables through cooked pasta, season with cracked black pepper and top with some shaved parmesan cheese if desired.