Pumpkin, Spinach and Pinenut Penne

I made this one up as I went tonight, and couldn't believe how well it turned out! Isn't it great when something actually tastes like you imagined it would? But then, just about anything with the combination of pumpkin, spinach and pinenuts tastes awesome!

Ingredients

1/2 Kent Pumpkin

500g Penne Pasta

1 Leek, diced

1 Packet of Baby Spinach

80g Pinenuts

3 Cloves garlic, peeled and sliced

1 Sprig of Fresh Rosemary (But dry is OK)

1 Cup Grated Cheese

Salt

Pepper

Olive Oil

Method

Peel and slice the pumpkin thinly, and place onto a baking tray.

Spray with oil, sprinkle salt and pepper on top and cut rosemary up and sprinkle on top.

Bake at 200 C. When half done, turn over.

Roast until nice and caramalised, which should take 30-40 minutes-ish.

As Pumpkin is cooking, put pasta on to cook according to packet directions. Cook until al dente, then drain and put back into the pot.
While pasta is cooking, heat some oil in a fry pan and saute garlic and leek. Add Pine nuts, fry for 3 minutes, add spinach, and stir it in. When spinach has softened, remove from heat.

Place cheese through hot pasta and stir to melt. Stir in spinach mixture and serve into bowls.

Cut pumpkin into small squares and place on top of pasta.