Whole Wheat Pasta with Pork Tenderloin and Roasted Vegetables

Preheat the oven to 200 °C top/bottom heat. Cut the vegetables (pumpkin, beetroot, and bell pepper) into bite-sized pieces or slices and spread them on a baking sheet lined with parchment paper.

Brush the vegetables with about half of the rapeseed oil, sprinkle with herbs de Provence, and lightly salt. Roast in the oven for approx. 20 minutes until tender and lightly browned. Required utensils: baking sheet, parchment paper, knife, cutting board.

Meanwhile, cook the whole wheat pasta in plenty of salted water according to package directions until al dente. Required utensils: saucepan, colander.