Autumn pumpkin and whole wheat fusilli pasta salad with kale, feta and almonds
This autumnal pumpkin pasta salad recipe is crumbled with feta for a lovely contrasting tang to the sweet squash and onions.
- Total:
Ingredients
- 2tbsp of olive oil
- 250g of kale
- 1pumpkin, roughly 750g
- 1large red onion, sliced into petals
- 2garlic cloves, peeled and crushed
- 250g of whole wheat fusilli
- sea salt
- black pepper, freshly ground
- 100g of flaked almonds
- 100g of feta
Instructions
Step 1
Preheat oven to 200°C/gas mark 6Step 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 caramelisedStep 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 littleStep 4
Cook the fusilli in salted boiling water until al dente, according the packet instructionsStep 5
In a hot, dry frying pan, toast the flaked almonds until golden brownStep 6
Once all the elements are cooked and warm, toss the pasta with the roasted vegetablesStep 7
Scatter over the toasted almonds and crumble feta cheese over the top. Serve immediately with green salad and crusty bread