Pasta with pumpkin, spinach and goat's cheese recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Italian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Lunch, Main

Pasta with pumpkin, spinach and goat's cheese

Ingredients

400g bavette or linguine
2 tablespoons olive oil
250g pumpkin, peeled, seeded, diced
1 red onion, coarsely chopped
1 garlic clove, crushed
1 birdseye chilli, seeded, finely sliced
100g baby spinach
120g goat's cheese, crumbled

kJ 2165, fat 15g, sat fat 5g/
$3.35 per serve
View conversion table

Preparation

1. Cook bavette in a large saucepan of boiling, salted water according to packet directions. Drain, reserving 1 cup of cooking liquid.

2. Meanwhile, heat half of oil in a large saucepan on medium. Cook pumpkin, covered, for 10 minutes, shaking pan frequently, until tender and lightly golden. Add onion, garlic and chilli and cook for 2 minutes, stirring, until fragrant. Add spinach, half of goat’s cheese, cooked bavette and reserved cooking liquid and toss to combine. Season and serve topped with remaining goat’s cheese.

If you enjoyed this Pasta with pumpkin, spinach and goat's cheese recipe then browse more Italian recipes, Modern Australian recipes, child-friendly recipes, heart-friendly recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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