Full of nutrients and fibre, pumpkin supports your overall wellbeing
Delicious pumpkin, chickpea and spinach pasta
Preparation time: 0:20
Cooking time: 0:25
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.