Roasted pumpkin and shallot pasta with sage

Serves: 4

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

300g chopped pumpkin, diced
3 banana shallots, quartered, or 1 onion, thickly sliced
1 beetrootbeetsX, peeled, chopped
1 ½ 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
⅓ cup walnuts
420g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained, rinsed
4 tablespoons fresh parmesan cheese shavings

Instructions

Stay Awake

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.

Nutrition Info (per serve)

Calories 545 cal

Kilojoules 2280 kJ

Protein 17 g

Total fat 20 g

Saturated fat 5 g

Carbohydrates 70 g

Sugar 12 g

Dietary fibre 12 g

Sodium 220 mg

Calcium 190 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.