Kale, pumpkin and sage quinoa pasta copy


Check out these two new Donna Hay fresh + light recipes…

Donna Hay’s kale, pumpkin and sage quinoa pasta

1kg butternut pumpkin (squash), peeled, deseeded and cut into 2cm cubes
5 cloves garlic, skins on
sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
1 bunch sage leaves
½ cup (80g) almonds, roughly chopped
400g multigrain penne with quinoa (see note, page 73)
¾ cup (195g) basil pesto
200g kale, trimmed and leaves shredded

Preheat oven to 200°C (400°F). Place the pumpkin, garlic, salt, pepper and half the oil in a large bowl and toss to coat. Place on a large oven tray lined with non-stick baking paper. Cook for 10 minutes. Place the sage, almond and remaining oil in a medium bowl and toss to coat. Add the sage mixture to the tray with the pumpkin and cook for a further 10 minutes or until the pumpkin is tender and sage is crispy.

Squeeze the garlic out of their skins and mash with a fork. Set aside.
Cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Remove from the heat. Drain, reserving 1½ cups (375ml) of the cooking liquid.

Return the pasta and cooking liquid to the pan. Add the pesto, garlic, pumpkin mixture, kale, salt and pepper. Toss to combine. Divide between bowls to serve.


+ Find quinoa penne in the health food stores.

Pesto salmon skewers with green couscous salad_F&L#4

Donna Hay’s pesto salmon skewers with green couscous salad

1 cup (200g) whole wheat couscous
1½ cups (375ml) boiling water
150g baby cavolo nero (Tuscan kale)
800g skinless salmon fillets, cut into 5cm cubes
2 zucchini (courgette), thinly sliced
2 green onions (scallions), finely chopped
⅓ cup (65g) pepitas (pumpkin seeds), roughly chopped, plus extra to serve
micro (baby) basil leaves and lemon wedges, to serve
nori pesto
100g baby cavolo nero (Tuscan kale), shredded
3 cloves garlic
2 nori sheets, roughly chopped
⅓ cup (50g) pine nuts, toasted
½ cup (125ml) water
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
sea salt and cracked black pepper

Place the couscous and boiling water in a heatproof bowl. Cover with plastic wrap and set aside for 10 minutes to allow the water to absorb.

To make the pesto, place the cavolo nero, garlic, nori, pine nuts, water, oil, lemon juice, salt and pepper in a small food processor and process until smooth. Set aside.

Preheat a char-grill pan over high heat. Cook the cavolo nero, in batches, for 1–2 minutes or until charred. Set aside.

Thread the salmon onto 8 pairs of metal skewers, alternating with the zucchini. Brush with half the pesto. Cook for 2 minutes each side or until charred and cooked through.

Fluff up the couscous with a fork and add the onion, pepitas and remaining pesto. Toss to combine. Divide the cavolo nero, couscous and skewers between plates and top with the basil, lemon wedges and extra pepitas to serve.


This recipe is from Donna’s fourth issue of Fresh + Light – your guide to a wholesome and warming winter. With nourishing chicken soups, power-packed noodle stir-fries, easy homemade granolas and decadent, good-for you cakes, there’s more than 75 new recipes to start cooking now.

The issue in on sale now online, in newsagents and supermarkets + the digital edition is available on the App Store

You can also follow them here @freshandlight

A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )

+ CLICK HERE for more of Donna’s recipes on bellaMUMMA