Roasted Leek and Pumpkin Penne - Vegan, Gluten Free

Back to organic, locally grown, simple, quick meals that are so delicious and incredibly nourishing! I'm a bit of a sensitive soul when it comes to food, smells, sounds, toxins, energies. My body suffered with being unsettled in transit across the world recently, eating here, there and everywhere. Finding @perth_organics I'm back to my roots.

Roasted Leek and Pumpkin Penne

Serves 1

INGREDIENTS:

Organic, locally sourced where possible -

• 100g Brown Rice Penne

• 1/2 Medium Golden Pumpkin

• 1 Large Leek

• 2 Large Handfuls Kale / Greens

• Fresh parsley

METHOD:

1. Preheat oven to 200 degrees Fahrenheit.

2. Chop pumpkin and leek into smaller pieces, season with sea salt and cracked pepper. Roast for 40 minutes turning veg over after 20 mins.

3. Once veg is ready boil the pasta for 10 minutes.

4. While pasta boils chop roasted veg into smaller chunks. Slice Kale or other greens into strips.

5. Once pasta is ready, strain the water, put back on stove and mix through the veg.

6. Once greens have wilted, serve with fresh parsley or other herbs and some crunchy lettuce if that takes your fancy!