Spirals with pan-roasted vegetables

Spirals with pan-roasted vegetables


1 person made this

One serving supplies more than one-third of the daily recommendation for fibre.

Lynn Lewis

Serves: 4 

  • 2 tablespoons olive oil
  • 1 large red onion, cut into thin wedges
  • 1 medium yellow capsicum, seeded and chopped
  • 1 small butternut pumpkin (600 g), peeled, seeded and cut into 2 cm chunks
  • ¼ teaspoon salt
  • ¼ cup finely chopped basil
  • 5 cloves garlic, crushed
  • 150 g grape or cherry tomatoes, each cut in half
  • 150 g baby spinach leaves, tough stems removed
  • 4 cups (1 litre) salt-reduced chicken stock
  • 250 g pasta spirals

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Heat 1 tbsp oil in a large non-stick frying pan over medium heat. Add onion and capsicum. Sauté until softened, about 5 minutes. Add pumpkin, half the salt, the basil and half the garlic. Cover; cook, stirring occasionally, 8 minutes. Increase heat to high. Cook, uncovered, stirring occasionally, until the vegetables brown slightly and pumpkin is just tender, about 7 minutes. Transfer mixture to a large bowl. Add tomato.
  2. Heat remaining oil in the pan over medium heat. Add the remaining garlic and salt and all of the spinach. Cook, stirring occasionally, until spinach wilts, about 2 minutes. Add spinach to the mixture in the bowl.
  3. Meanwhile, bring the stock and 2 cups water to the boil in a large saucepan. Add pasta. Cook until al dente, following packet instructions. Reserve ½ cup (125 ml) of the cooking liquid. Drain pasta and combine with vegetable mixture and reserved cooking liquid.

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