Ingredients:

• 12 oz/360g Pumpkin, diced into 2 inch cubes
• 2 teaspoons Olive Oil
• 3 oz/100g Kale, torn into small pieces
• 2 teaspoons Olive Oil
• 1 teaspoon Minced Garlic
• 250 grams / 8 oz Pasta Spirals (or shape of choice)
• 3 tsp Rawnice Activated Charcoal Powder

Balsamic Maple Dressing:

• ¼ cup Balsamic Vinegar
• ¼ cup Olive Oil
• ½ teaspoon Minced Garlic
• 1 ½ tbsp Maple Syrup
• 1 tbsp Dijon Mustard
• Salt/Pepper, to taste

Garnish:

• ½ cup Toasted Slivered or Flaked Almonds
• ⅓ cup stoned and halved Olives

Directions:

1. Preheat oven to 180 degrees celsius.

2. Combine diced Pumpkin and 2 teaspoons Olive Oil in a bowl. Season with Salt and Pepper, and toss to combine. Disperse pumpkin out onto a baking tray lined with non-stick cooking paper. Roast for 20-25 minutes or until tender and golden.

3. Meanwhile, in a large saute pan, heat 2 teaspoons of Olive Oil with ½ teaspoon of Minced Garlic. Add torn Kale and saute until Kale has slightly wilted and is no longer tough. Season with Salt and Pepper and set aside.

4. Bring a pot of water to boil and cook the pasta according to directions. Once al dente, drain immediately and pour into a large bowl. Add 3 teaspoons of Rawnice Activated Charcoal Powder to hot pasta and toss to combine. Your pasta should turn a witchy shade of black.

5. In a small bowl, whisk all ingredients for Balsamic Dressing until combined. Pour ¾ of the dressing on the pasta and toss. Gently fold in your Roasted Pumpkin, Kale, Toasted Almonds and Olives.

6. Serve in a large bowl, and garnish with more Almonds, Olives and the remainder of your Balsamic Dressing. Enjoy!