Pasta with a tomato-based sauce is an obvious combination. But sometimes, it’s nice to change things up. I had a lot of pumpkin and I craved a big bowl of pasta. This was the result.
Note that you’ll need a blender to puree the pumpkin once cooked. I used a handheld and it was super simple and easy to clean up after.
Ingredients (4-5 serves):
- 500 g pasta
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 500 g pumpkin
- ½ red capsicum
- ½ tsp nutmeg
- ½ tsp sage
- ¼ tsp chilli powder
- 1 tsp chicken stock powder (eg Massel)
- ½ punnet gold/cherry tomatoes
- 60 g baby spinach leaves
- 100 g reduced fat feta
- ½ cup walnuts, chopped and toasted
- Bring a saucepan of water to the boil for the pasta. Cook pasta until al dente.
- Meanwhile, roughly chop the onion, garlic, pumpkin and capsicum. The pumpkin should be diced small for a quicker cooking time. Put the kettle on to boil.
- Heat oil on a medium heat in a large saucepan. Fry the onion, garlic and capsicum until onion is soft.
- Add pumpkin, nutmeg, sage and chilli and fry for 3-5 minutes.
- Add stock powder and 1 cup boiled water, from the kettle. Cover and let simmer for ~10 minutes, or until pumpkin is soft and cooked through.
- Pasta is probably about cooked by now – if so, drain the water and set aside.
- Allow to cool slightly and blend until smooth (I used a stick-blender).
- Add the pumpkin sauce to the pasta and return to a low heat. Mix through the tomatoes, spinach leaves and half of the feta and walnuts, until spinach has wilted.
- Serve in bowls and top with the remaining feta and walnuts.
Contributed by Sophie Brown, resident running dietitian. Find out more here.