Mashed Pumpkin and Chickpea Pasta Salad by Shelley Judge
1 tbsp olive oil
1 tbsp dried basil
1 can (400g) chickpeas, drained.
400g cherry tomatoes, quartered
2tbsp natural yoghurt
1 tbsp tahini
salt and pepper to taste
1 packet of Angelo’s Cracked Pepper Fettuccine
fresh basil to serve
Preheat the oven to 200C. Slice the pumpkin in to 1 inch thick discs. Place on lined baking tray, drizzle with oil and basil. Bake in oven for 20-25 mins or until soft. Remove from oven and allow to cool.
Meanwhile cook pasta as per packets instructions. Once cooked, drain and rinse pasta thoroughly, set aside to cool.
Using a fork, scrape pumpkin away from the skin, then in a small bowl combine pumpkin, yoghurt, tahini, salt and pepper.
In a large bowl, combine the pasta, cherry tomatoes and chickpeas. Then liberally coat the pasta in the pumpkin mixture. Sprinkle with fresh basil to serve.
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