Roast vegetables with pasta

Quite simple and yummy, quantities are quite fluid, depending on hunger/preferences!

Handful of diced butternut squash
1/2 a courgette chopped
1/2 an onion chopped
3 cherry tomatoes quartered
2 handfuls of torn spinach
Pasta (about 100g)
2 tbsps Philadelphia cream cheese
Balsamic vinegar
Rosemary (dried, or if fresh then chop up small)
Olive oil

200 degrees

-Put the butternut sqaush, courgette and onion in a baking dish with oil and rosemary, mix together and roast for about 1/2 an hour
-Put the cherry tomatoes on top and continue to roast, meanwhile cook the pasta.
-Drain the pasta but don't shake, the water is needed to wilt the spinach.
-Return the pasta to the pan and add the spinach, stir on a low heat so the spinach wilts.
-Stir in the roast veg, philadelphia and balsamic vinegar.