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Pumpkin and silverbeet penne
Pumpkin and silverbeet penne
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Family favorite pasta with pumpkin, leeks, and silverbeet - a healthy vegetarian twist!
Ingredients:
  • 750g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • Olive oil spray
  • 300g penne rigate
  • 1 leek, ends trimmed, thinly sliced
  • 1 small bunch (about 600g) silverbeet, white stems removed (see note), finely shredded
  • 75g low-fat feta, crumbled
Instructions:
  • Preheat the oven to 190°C. Line a large baking tray with non-stick baking paper. Arrange the pumpkin slices in a single layer on the tray, sprinkle with rosemary, and season with pepper. Lightly spray with olive oil. Roast for 30 minutes until golden.
  • While you wait, boil the pasta in a generous amount of salted boiling water according to the package instructions until it is al dente. Save 60ml (1/4 cup) of the cooking liquid before draining the pasta. Put the pasta back in the saucepan.
  • As the pasta simmers, warm a large non-stick frying pan over medium heat. Give it a light spray of olive oil. Toss in the leek and sauté for 5 minutes until tender. Mix in the garlic and silverbeet, stir for 3 minutes until the silverbeet is just wilted.
  • Combine the pumpkin and silverbeet with the pasta, season with pepper, and mix well. Gradually add the reserved cooking liquid to keep the pasta moist. Serve in bowls and top with crumbled feta.

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