Roast Pumpkin & Chickpea Pasta

 

Roast pumpkin & chickpea pasta

Try out this delicious pesto pasta recipe. Feel free to swap out the chickpeas for an alterative source of protein such as chicken if you prefer. Leave your thoughts in the comments below!

Ingredients (serves 1):

  • 1 cup roasted pumpkin

  • ½ cup chickpeas

  • 1tsp extra virgin olive oil

  • 1 cup cooked whole meal pasta

  • 1tbsp pesto sauce (I used the Coles brand one – you can also make your own. If you would like a recipe, let us know in the comments!)

  • 2 cups baby spinach

  • 1tbsp fresh parmesan cheese

Method:

1.    Preheat oven to 200 C and line a baking tray with paper. Place diced pumpkin and chickpeas onto tray and drizzle with olive oil. Bake in the oven for 20-30 minutes or until pumpkin is cooked to your liking.

2.    While pumpkin and chickpeas are cooking, prepare pasta as per packet instructions.

3.    Once pasta is cooked, toss through pesto sauce and spinach. Once combined add the pumpkin and chickpeas, top with parmesan and serve.

 
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