Winter is the ideal time to whip up a delicious pasta dish. Enjoy!


  • 600g beef rump steak, trimmed

  • 800g pumpkin, peeled, seeded, cut into 1.5cm cubes

  • 250g farfalle pasta

  • 200g green beans, trimmed, cut into 3cm lengths

  • 1½ tbsp olive oil

  • 200g baby spinach leaves

  • 125g fresh ricotta

  • 2 tbsp toasted pine nuts, to garnish


  • 1.

    Preheat oven to 200°C or 180°C fan forced, line a large baking tray with baking paper. Place pumpkin on prepared tray, spray with olive oil. Roast for 25-30 minutes or until golden and tender. Set aside.

  • 2.

    Cook pasta in a large saucepan of salted boiling water according to packet instructions, or until al dente, adding beans for last 2 minutes of cooking time. Drain well.

  • 3.

    Meanwhile, heat a large non-stick frying pan or char grill over a high heat. Brush steak with 3 teaspoons olive oil. Cook steak for 2-3 minutes each side, for medium. Transfer to a clean board, cover loosely with foil and set aside to rest for 5 minutes. Thinly slice steak across the grain.

  • 4.

    Toss pasta, beans, pumpkin, steak, spinach, ricotta and remaining olive oil together. Serve garnished with pine nuts.

  • Tips:

  • 1.

    Any type of large pasta shape, such as spirals, penne or farfalle are ideal to use in this recipe and make great finger food.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 692kj
  • Fat Total 27g
  • Saturated Fat 10g
  • Protein 47g
  • Carbohydrate 66g
  • Sugar 9g
  • Sodium 154mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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