Rated 3.5 out of 5 based on 1 votes
- 1 L brown onion, finely chopped
- 2 cloves garlic - crushed or finely chopped
- 500 g lamb mince
- 1 Tbls ground cumin *generous tbs*
- 1 x 400g can diced tomatoes
- 150 g baby spinach leaves
- 250 g pasta shape of choice
- 700 g butternut pumpkin, peeled and chopped into 2cm pieces
- 150 g feta, crumbled
- 1/4 cup grated parmesan
- 3 Tbls pine nuts
- 1 Tbls ground paprika
Preheat your oven to 180C
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 paprika then cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.
Place the spinach in a 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. Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.
Transfer the mixture to a large greased baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden.
For a different flavour, swap the ground cumin, feta and fresh mint leaves for dried oregano, fresh ricotta and fresh basil leaves.
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Nice ingredients but I would love to see you work on making your plating more attractive.
why are you one of the judges?
I too have been ripped into for my presentation … perhaps a case of those who can’t .. critique …
funny that the one who is criticising everyone hasn’t even put up ONE recipe !!
Hi Gillian yes I realise but that girl doesn’t have any recipes at all on her profile hence my question