Ingredients
600g pumpkin, chopped into 2.5cm pieces
125g Philadelphia Block Cream Cheese, broken into 2cm pieces
Garlic olive oil spray
¼ cup balsamic vinegar
¼ cup light olive oil
1 clove garlic, crushed
Pinch of sugar
Salt and freshly ground black pepper, to taste
1 cup risoni pasta, cooked and drained
50g baby spinach
1 cup semi sundried tomatoes
Preparation
PLACE the pumpkin and Philadelphia on separate paper lined baking trays and spray with oil. Bake the pumpkin in a hot oven 200°C for 20 minutes then add the Philadelphia and cook a further 10 minutes until pumpkin is cooked and Philadelphia is golden. Allow to cool.
COMBINE the vinegar, oil, garlic, sugar and seasonings in a jar. Shake until well combined then stir dressing through the pasta until well coated. Toss through the spinach, tomatoes and pumpkin.
SPOON the salad into a serving bowl then toss over the Philadelphia. Serve immediately.
