Ingredients
1 teaspoon olive oil
1 brown onion, coarsely chopped
1 garlic clove, finely chopped
500g lean lamb mince
2 teaspoons ground cumin
250ml (1 cup) canned diced tomatoes
150g baby spinach leaves
200g dried bow tie pasta
700g Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
100g feta, crumbled
20g (1/4 cup) shredded parmesan
1 tablespoon pine nuts
1/4 cup fresh mint leaves
Method
Step 1 : Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Add the cumin and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.
Step 2 : Meanwhile, reserve 40g (1 cup) of the spinach. Place the remaining spinach in a large colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin in the last 3 minutes of cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan.
Step 3 : Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.
Step 4 : Transfer the mixture to a 2L (8-cup) capacity baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden. Top with the reserved spinach and the mint to serve.
1 teaspoon olive oil
1 brown onion, coarsely chopped
1 garlic clove, finely chopped
500g lean lamb mince
2 teaspoons ground cumin
250ml (1 cup) canned diced tomatoes
150g baby spinach leaves
200g dried bow tie pasta
700g Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
100g feta, crumbled
20g (1/4 cup) shredded parmesan
1 tablespoon pine nuts
1/4 cup fresh mint leaves
Method
Step 1 : Preheat oven to 180°C. Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Add the cumin and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.
Step 2 : Meanwhile, reserve 40g (1 cup) of the spinach. Place the remaining spinach in a large colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin in the last 3 minutes of cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan.
Step 3 : Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.
Step 4 : Transfer the mixture to a 2L (8-cup) capacity baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden. Top with the reserved spinach and the mint to serve.
