Roasted pumpkin and shallot pasta with sage
Time to make: 50 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
300g chopped pumpkin, diced
3 banana shallots, quartered, or 1 onion, thickly sliced
1 beetrootbeetsX, peeled, chopped
1 1/2 teaspoons gluten-free ground nutmeg
2 tablespoons olive oil
250g gluten-free spiral pasta Buontempo brand or Orgran Garlic & Parsley Pasta Curls
6 sage leaves, chopped
1 lemon, zest and juice
6 tablespoons gluten-free reduced-fat sour cream
grated fresh nutmeg
3 cups baby spinach
1/3 cup walnuts
420g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained, rinsed
4 tablespoons fresh parmesan cheese shavings
Total fat 20g
Saturated fat 5g
Dietary fibre 12g
1 Preheat oven to 200°C. Spray a baking dish with oil. Add pumpkin, shallots (or onion) and beetroot to dish. Season with pepper and 1/2 teaspoon of the nutmeg. Toss in oil and roast for 30-35 minutes, tossing once.
2 Meanwhile, cook pasta following packet directions then drain, reserving a few tablespoons of water to prevent sticking.
3 Mix sage, lemon zest and lemon juice together with sour cream and remaining nutmeg. Add to pasta with spinach. Toss lightly to coat.
4 Add roasted vegetables to creamy pasta with walnuts and chickpeas and toss once more. Serve garnished with parmesan with fresh sage and freshly ground black pepper.