Preparation time: 0:20

Cooking time: 0:25

Serves: 6

Calories: Approximately 450 calories per serve


  • 375g penne pasta
  • Olive oil spray
  • 2 tbsp. olive oil
  • 700g butternut pumpkin, peeled, cut into cubes
  • 2 x can chickpeas, drained, rinsed
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 2 tsp sweet paprika
  • 2 tsp ground cumin
  • 1/2 cup vegetable stock
  • 100g baby spinach
  • 2 Tbsp. fresh parsley, coarsely chopped
  • Shaved parmesan to serve


Step 1  Preheat oven to 180°C fan-forced. Line a large baking tray with baking paper and place pumpkin on baking tray. Spray with oil. Roast for 20 minutes or until golden and tender.

Step 2   Meanwhile, cook pasta in a saucepan of boiling water, following packet directions. Drain, and cover.

Step 3  Place a deep frypan over a medium heat and add olive oil. Add onion and cook, stirring, for 5 mins. Add crushed garlic, paprika and cumin to pan and cook, stirring, for 1 minute or until fragrant. Stir through chickpeas and pumpkin. Using the back of a wooden spoon, lightly crush 1/4 of the chickpeas.

Step 4   Add stock and spinach to pan. Season with salt and pepper. Stir for 3 to 4 minutes or until spinach just wilts. Add pasta and parsley. Toss until heated through. Divide pasta among serving bowls. Top with parmesan to serve.