Chickpea Smash Sandwich – Tahlia

Serves - 4


  • ½ Japanese Kent Pumpkin
  • 1 can cannellini beans
  • 1 cup of fresh basil
  • 2 tbsp pine nuts
  • 3 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 2 garlic cloves
  • 1 cup baby spinach leaves
  • 500g spaghetti



  1. Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
  2. Chop pumpkin into 1 cm cubes and place on baking tray. Drizzle 1 tbsp olive oil over the top and toss to coat. Place into the oven for approx. 20 minutes or until tender.
  3. Heat a pot of water and cook pasta until al dente. Strain water from pasta once cooked.
  4. Whilst the pasta and pumpkin are cooking, place the cannellini beans, basil, pine nuts, 2 tbsp. olive oil, lemon juice, garlic and spinach leaves into a food processor and blend until it has formed a creamy pesto.
  5. Divide ingredients to serve, mix through and enjoy!

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