Autumn pumpkin and whole wheat fusilli pasta salad with kale, feta and almonds
Roasted autumn vegetables are added to fusilli pasta with toasted nuts for a seasonal warm salad that is perfect for as a meal in its own right when served with crusty bread, or as an accompaniment to grilled meat or chicken. You can oven roast the vegetables beforehand and then just add them to some freshly cooked fusilli when you are ready to serve. A scattering of toasted nuts completes the dish with a crunchy finishing touch.
Ingredients
Metric
Imperial
Autumn pumpkin and fusilli pasta salad
- 2 tbsp of olive oil
- 250g of kale
- 1 pumpkin, roughly 750g
- 1 large red onion, sliced into petals
- 2 garlic cloves, peeled and crushed
- 250g of whole wheat fusilli
- sea salt
- black pepper, freshly ground
To serve
- 100g of flaked almonds
- 100g of feta
SAVE RECIPE
Method
1
Preheat oven to 200°C/gas mark 6
2
Peel, deseed and roughly chop the pumpkin into 2.5cm cubes. Toss in olive oil, salt and pepper with the onion petals and roast in the oven for 25–30 minutes until soft and slightly caramelised
3
Tear the curly kale into smaller pieces, trimming any tough stalks, and add to the roasting tray after 20 minutes to crisp up a little
4
Cook the fusilli in salted boiling water until al dente, according the packet instructions
5
In a hot, dry frying pan, toast the flaked almonds until golden brown
6
Once all the elements are cooked and warm, toss the pasta with the roasted vegetables
7
Scatter over the toasted almonds and crumble feta cheese over the top. Serve immediately with green salad and crusty bread
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