225gcherry tomatoes(I used mini sunstream vine tomatoes)
190gvegan pesto(use store-bought or make your own HERE)
2tspolive oil(or other vegetable oil)
½tspsalt flakes(or substitute for ¼ tsp regular salt)
240gpasta(i used wholewheat fusilli)
Place courgette (cut into slices), asparagus and tomatoes on a large baking tray. Drizzle with oil and seasoning. Bake at 180 degrees for 20 minutes.
In the meantime you can either make your own pesto by following my recipe or use any store bought vegan pesto.
Whilst your veggies are in the oven, cook your favourite pasta (don't forget to salt the water when cooking the pasta!)
Grab your favourite non-stick pan, heat it up and throw in your pumpkin seeds. You’ll only need to roast it for about 2-3 minutes. Be careful, they do burn pretty quickly! Once you hear them start to pop, it’s probably time to turn off the heat.
Got your pasta and veggies ready? Add pesto to your pasta pan and mix well. Slice your veggies into smaller pieces, add to your pasta pan, then add pumpkin seeds and top off with some more seasoning (garlic, pepper, salt). I like to add some more salt flakes on top when serving.