Ginger-and-honey roasted pumpkin pasta

Recipe from: 31 August 2015

Ingredients 14
Servings 5
Time 00:15


  • 800
    pumpkin pieces, diced
  • 45
    olive oil, plus extra to drizzle
  • 1
    red onion, sliced
  • 50
  • 10
    fresh ginger, chopped
  • 2-5ml dried crushed chillies (optional)
  • 10
    light soya sauce
  • 80
    dried puy or butter lentils
  • 2
    cloves garlic, peeled
  • 15
    red wine vinegar
  • 50
    freshly chopped parsley
  • 300
    penne or other pasta of your choice
  • 125
    Gorgonzola (or feta)
  • 125
    pecan nuts, roughly chopped



Oven temperature: 200°C

Spread out the pumpkin in a roasting pan and drizzle with olive oil. Scatter the red onion about the pan and roast in a preheated oven for 15 minutes.
Remove from the oven and toss well. Heat the honey and mix in the ginger, chillies and soya sauce. Add 30ml hot water and pour the mixture over the pumpkin. Toss to coat. Return the pumpkin to the oven and roast for a further 20 minutes or until the pumpkin is slightly charred.
While the pumpkin is cooking, put the lentils into a pot with the cloves of peeled garlic. Cover with water. Bring to the boil and simmer for 30 minutes until cooked. Drain and remove the garlic. Stir in the vinegar, 45ml olive oil and the parsley.
Cook the pasta according to the instructions on the pack. Drain well and stir in the lentils. Stir in the pumpkin and cheese, and serve topped with pecan nuts.

Text and image: Ideas magazine

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Read more on: vegetarian  |  recipes  |  pumpkin

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