Spaghetti with Roasted Pumpkin, Tomato, Avocado and Basil

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Serves: 4
Prep Time: 10 minutes
Cook Time: 20-30 minutes

4 roma tomatoes cut into quarters and seasoned with a little sea salt

200g of butternut or Japanese pumpkin, skin and seeds removed, cut into small cubes
1 avocado, pip and skin removed, cut into thick slices
½ a cup of basil leaves, roughly chopped or torn 
¼ of a cup of extra virgin olive oil
1 tsp of chilli flakes
Salt and pepper
500g good quality spaghetti  
Parmesan or feta cheese for serving 

  • Pre-heat your oven to 180C. Place the pumpkin and tomato into a baking dish, drizzle with olive oil and cook for 10-15 minutes. Once cooked let it cool for a couple of minutes. 
  • Bring a saucepan full of water to the boil and throw the pasta in to cook for 10-12 minutes, al dente is ideal. 
  • Once the pasta is cooked drain and place in a large mixing bowl. Mix through the pumpkin, tomato, avocado, basil, chilli and salt and pepper
  • Serve with a parmesan or feta cheese.  
Note: This recipe was a part of the 2010 competition with the National Rugby League and Junior Rugby League clubs:
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