Vic Williams: Pasta with kumara and pumpkin

Pasta with kumara and pumpkin. Picture / Kellie Blizard

Serves 4 as an entree

1/2 a pumpkin
2 red kumara
2 tbsps pure olive oil
1 tsp each of sea salt and cracked black pepper
3-4 handfuls short pasta, such as penne
2 tbsps plain salt
3-4 tbsps extra-virgin olive oil
2cm-3cm chunk Parmesan cheese
1 tbsp chopped chives

Heat the oven to 180C. Peel and de-seed the pumpkin and peel the kumara, cut into cubes about 2cmx2cm and place in a cast-iron frypan. Toss with the pure olive oil and most of the sea salt and cracked pepper.

Bake in the oven, tossing occasionally, until just cooked (test regularly with a toothpick).

Meanwhile, bring a large amount of water to the boil and season with the plain salt.

When the vegetables are almost ready, add the pasta to the pot and cook for the time recommended on the packet ( 10-12 minutes).

Drain well, but reserve a little of the cooking water.

Season lightly with sea salt and cracked pepper, then toss with the baked vegetable cubes, extra-virgin olive oil and a tablespoon or two of the hot cooking water - just enough to lightly moisten the dish.

Serve in warmed pasta bowls. Grate the Parmesan cheese over the top and lightly toss once more.

Garnish with a sprinkling of chopped chives or any other fresh green herb.