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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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GF and craving pasta? This delicious butternut-based dish brings all of the flavour with none of the hassle.
1 Preheat oven to 180°C. Line a large roasting dish with baking paper. Place pumpkin evenly in dish and bake for 30-40 minutes until cooked through, shaking occasionally and adding tomatoes in the last 10 minutes of cooking. Remove from oven and set aside squash and tomatoes separately.
2 Meanwhile, bring a large pot of water to the boil and cook spaghetti according to packet instructions.
3 While the pasta is cooking, heat the extra-virgin olive oil in a large non-stick frypan over low heat. Add garlic and chilli if using then cook, stirring, for 1-2 minutes until fragrant. Watch closely so the garlic doesn’t burn.
4 Drain the cooked spaghetti, reserving 1 cup of the cooking water. Add the spaghetti to the frypan and stir to coat evenly in oil and garlic. Increase heat to medium and add a little of the pasta cooking water, stirring quickly to make a light sauce. Gently stir through parsley, pumpkin and tomatoes. Remove from heat and stir through rocket, then crumble over the feta and sprinkle pine nuts over top.
5 Divide among 4 pasta bowls to serve.
Cooks note: Canola oil can be used instead of extra-virgin olive oil.
Calories 622 cal
Kilojoules 2600 kJ
Total fat 22 g
Saturated fat 5.2 g
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