Ingredients

• 4 oz pasta (Rigatoni, Rotini etc)
• 12 oz sweet potatoes cubed
• 8 oz button mushrooms quartered
• 3 tablespoons olive oil
• Salt and pepper
• 3 oz baby spinach
• 2 tablespoons goat cheese crumbled
• 2 tablespoons pine nuts lightly roasted
• 1 teaspoon extra virgin olive oil
• Extra goat cheese for sprinkling
• Extra salt and pepper to taste

Method

• Cook pasta and drain (I usually add a little bit of salt when cooking pasta)
• Pre-heat oven to 450 F
• Add cubed sweet potatoes and quartered mushrooms to a cookie sheet and sprinkle with salt and pepper
• Add olive oil and mix with hand thoroughly
• Roast for about 45 minutes
• In a saucepan or skillet add pasta, roasted vegetables and baby spinach
• mix pasta and veggies in a very low flame until the spinach is wilted
• Add goat cheese, pine nuts and mix well
• Sprinkle with extra virgin olive oil
• Top with crumbled goat cheese (optional)
• Serves 2