Full ingredients list:
75g peeled pumpkin, diced
1/2 small onion, thickly sliced
2 baby beetroots, peeled, chopped
1/2 teaspoon nutmeg
1/3 cup (40g) gluten-free pasta
zest and juice of 1/2 lemon
1 1/2 tablespoons reduced-fat sour cream
1 cup baby spinach
1 tablespoon chopped walnuts
125g can chickpeas, rinsed, drained
1 tablespoon grated parmesan
fresh herbs, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Spray a baking dish with olive oil. Add pumpkin, onion and beetroot to the dish; season with a pinch of nutmeg and cracked black pepper. Combine and roast for 20–25 minutes, tossing once.
Step 2Meanwhile, cook the pasta according to packet directions. Reserve a few tablespoons of cooking water before draining.
Step 3Mix lemon zest and juice in a small bowl with sour cream and remaining nutmeg. Add to the pasta with baby spinach and reserved cooking water. Toss lightly to coat pasta in sauce.
Step 4Add the roasted vegetables, walnuts and chickpeas to the creamy pasta, and toss again. Garnish with grated parmesan, cracked black pepper and fresh herbs, and serve.
About this recipe
First published: August 2016