Pasta with roasted pumpkin, basil and tuna fillet

Ingredients:

800 g Queensland blue pumpkin, peeled, seeled and cut into 2cm cubes

1 onion, peeled and chopped

1/2 red capsicum, seeded and slices

2 tablespoons olive oil

1/2 cup basil leaves, finely sliced

4 cloves garlic, unpeeled

2 x210g can tuna filled, cut into 2cm cubes

400 g dried pasta shapes, (for example penne)

100 g semi-dried tomatoes, roughly chopped

1/2 cup Parmesan cheese,

gratedblack pepper, cracked

Directions

1. Preheat oven to 200°C.

2. Place pumpkin, onion, capsicum, olive oil, basil and garlic in a shallow roasting pan, season to taste.

3. Toss to coat in oil.

4. Roast at 200°C for 20 - 30 minutes or until pumpkin is soft. Squeeze cooked garlic from cloves and stir through pumpkin mixture.

5. Add tuna and semi-dried tomatoes and roast for another 5 minutes or until pumpkin is browned around edges.

6. Cook pasta in plenty of boiling, salted water until just tender (al dente). Drain pasta and return to saucepan, add pumpkin mixture and toss to combine.Notes: High in carbohydrates, medium in fat, low in sugar. Use egg free pasta if you are preparing food for people with an allergy to egg. Divide pasta among 4 bowls, and top with Parmesan cheese and cracked black pepper.