150g spelt penne pasta
300g pumpkin, peeled and cubed
6–8 fresh sage leaves
80g fresh curd cheese (gruth, vache curd or goat’s curd)
2–3 handfuls fresh baby spinach
2 tablespoons toasted pine nuts
Extra virgin olive oil (evoo) for cooking
Line a tray with baking paper and spread the pumpkin evenly over the base, season with sea salt and freshly ground black pepper, and into an oven at 200C. After 5-10 minutes top with the sage leaves, a handful of olives, drizzle a little evoo over and bake into the oven for another 10-15 minutes.
Cook the pasta in plenty of salted boiling water and when al dente, drain but do not reserve any cooking water. Place the cooked pasta back in the pot, add the baby spinach and toss to wilt, drizzle with olive oil, then add half the roasted pumpkin, and mix through.
When you serve up, season with pepper, top with the rest of the pumpkin, the roasted pine nuts, and fresh curd and serve immediately.
Recipe + image credit: http://www.abc.net.au/tv/cookandchef