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Spiced chickpea and spinach pasta
Ingredients
- 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
- 1/2 cup salt-reduced vegetable stock
- 100g baby spinach
- 2 tablespoons fresh flat-leaf parsley leaves, chopped
- Parmesan, or vegetarian hard cheese, shaved, to serve
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