Pumpkin And Spinach Risoni Salad

• 600g pumpkin, chopped into 2.5cm pieces
• 125g Philadelphia Block Cream Cheese, broken into 2cm pieces
• Garlic olive oil spray
• 1/4 cup balsamic vinegar
• 1/4 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

1. PLACE the pumpkin and Philadelphia on separate paper lined baking trays and spray with oil. Bake the pumpkin in a hot oven 200u0b0C for 20 minutes then add the Philadelphia and cook a further 10 minutes until pumpkin is cooked and Philadelphia is golden. Allow to cool.
2. 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.
3. SPOON the salad into a serving bowl then toss over the Philadelphia. Serve immediately.

pumpkin, philadelphia, garlic, ubc, ubc, clove garlic, sugar, salt, risoni pasta, baby spinach, semi sundried tomatoes

Taken from www.epicurious.com/recipes/member/views/pumpkin-and-spinach-risoni-salad-50130840 (may not work)