BY Ceres Organics


Ready in 45 minutes | Serves 4



1 box Chickpea Fusilli

2 small red onions, quartered

2-3 orange kumara, cubed

½ small pumpkin, cubed

2-3 small beets, quartered

1-2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

salt and pepper to taste, plus other seasonings if desired


2 cups tightly packed basil leaves

½ cup Organic Sunflower Seeds

2 cloves, garlic, minced

¾ cup Organic Olive Oil, Extra Virgin Cold-Pressed

juice of 1 lemon

1 tablespoon Organic RAW Apple Cider Vinegar

salt and pepper to taste


Preheat your oven to 200°C and line a baking tray with baking paper.

Cook your pasta according to package directions. This will take just 5 minutes.

Add your vegetables to your prepared baking tray. Toss with oil, salt and pepper plus any other seasonings you might want to use. Roast vegetables for 25-30 minutes.

While your vegetables are roasting, prep your pesto by blending all ingredients to either a blender or food processor. Blend until smooth and then transfer pesto to a glass jar. Keep stored in the fridge.

In a large bowl combine your cooked pasta with the pesto, stir to thoroughly coat and then add in the roasted vegetables. Toss to combine and divide between bowls and serve.

Leftovers will keep in the fridge for 2 days. This is just as good slightly reheated as it is at the time.