Roasted vegetable pesto pasta

Preheat oven to 200°C (fanforced). Line a shallow roasting pan with baking paper. Add sweet potato, capsicum and onion to prepared pan. Drizzle over oil and toss to combine. Roast for 25 minutes, turning once, or until vegetables are tender

Meanwhile, cook pasta in a medium saucepan of boiling water following pack instructions, or until al dente. Drain. Return to pan.

Add roasted vegetables, spinach and pesto to pasta. Toss until well combined and spinach has wilted slightly. Divide between shallow serving bowls. Sprinkle over the parmesan and then serve.