Spiced Chickpea and Spinach Pasta

taste.com.au

Katherine Anderson

700g butternut pumpkin, peeled, cut into 2cm pieces

Olive oil cooking spray

375g dried penne

2 tablespoons extra virgin olive oil

1 brown onion, halved, cut into thin wedges

2 garlic cloves, crushed

2 teaspoons ground cumin

2 teaspoons sweet paprika

2 x 400g cans chickpeas, drained, rinsed

½ cup salt-reduced vegetable stock

100g baby spinach

2 tablespoons fresh flat-leaf parsley leaves, chopped

Parmesan, or vegetarian hard cheese, shaved, to serve

Directions at taste.com.au

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