Pasta with walnut-sage pesto and roast vegetables

1 Preheat oven to 200°C. Line 2 oven trays with baking paper. On the trays place beetroot, squash, and tomatoes. Spray with oil and season with pepper. Place in oven and roast for 30 minutes.

2 In a food processor, blitz parsley, walnuts, garlic and sage, drizzling in oil and lemon juice, until almost smooth. Set aside.

3 While vegetables are cooking, bring a large pot of water to the boil. Add pasta and cook following packet instructions. Reserve a cup of cooking water then drain pasta. Return pasta to the pot and stir in walnut pesto. Add a little of the cooking water to achieve the desired creaminess.

4 Divide the pasta among 4 bowls and top with roasted vegetables, parmesan and extra sage and parsley, if using. Serve immediately.