Whole Wheat Pasta with Pork Tenderloin and Roasted Vegetables

Preheat the oven to 200 °C top/bottom heat. Wash, clean, and cut the vegetables (pumpkin, beetroot, and bell pepper) into bite-sized pieces or wedges.

Line a baking sheet with baking paper and spread the vegetables on it. Brush or drizzle with about half of the rapeseed oil. Sprinkle with herbs de Provence and a little salt. Roast in the oven for approx. 20 minutes until the vegetables are cooked and lightly browned.

Meanwhile, cook the whole wheat pasta in plenty of boiling salted water according to package instructions until al dente. Then drain.