Autumn pumpkin and whole wheat fusilli pasta salad with kale, feta and almonds

45 minutes


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


Preheat oven to 200°C/gas mark 6
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
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
Cook the fusilli in salted boiling water until al dente, according the packet instructions
In a hot, dry frying pan, toast the flaked almonds until golden brown
Once all the elements are cooked and warm, toss the pasta with the roasted vegetables
Scatter over the toasted almonds and crumble feta cheese over the top. Serve immediately with green salad and crusty bread