Roast pumpkin and tomato pasta sauce
500g pumpkin, peeled & chopped
2 400g tins crushed Roma tomatoes
4 cloves garlic
120g baby spinach
1 tbsp olive oil
75g reduced-fat feta
Preheat oven to 160°C. Toss the pumpkin with the oil and place in a single layer on a lined oven tray. Bake until soft and caramelised.
Place roasted pumpkin, garlic, tomatoes and baby spinach in a blender or food processor with the feta. Blitz until smooth.
Serve tossed through freshly cooked pasta of your choice.