Creamy Pumpkin Pasta

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Servings 1


  • 80 g chickpea pasta
  • 1/2 tablespoon extra-virgin olive oil
  • 1 clove garlic minced
  • 1/4 brown onion diced
  • 1/4 red capsicum diced
  • 1/4 teaspoon oregano
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup diced tomatoes
  • 100 g thawed Birds Eye Pumpkin & Cauli Mash
  • 1/4 teaspoon balsamic vinegar
  • 1 cup rocket leaves
  • 1 tablespoon fresh parsley
  • 1 tablespoon parmesan cheese grated


  • Bring a saucepan of water to the boil and cook pasta according to packet instructions.
  • Meanwhile, heat olive oil in a fry pan, add the garlic, onion and capsicum and sauté for 5 minutes until vegetables have softened.
  • Mix in the oregano, cinnamon, tomatoes and balsamic vinegar and simmer for 2 minutes.
  • Add mixture and veggie mash to a blender or food processor and blitz until smooth.
  • Transfer the cooked pasta, sauce and rocket into a bowl, stir to combine. Garnish with parsley and parmesan to serve.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.