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Warm beef, pasta, roasted pumpkin & green bean salad

Beef Pasta Salad recipeNormally when you think of salads, you imagine some crisp cool lettuce eaten under the warm summer sun.

But salads aren’t just for barbecues in the warmer weather.

If you’re looking for a great winter salad – you really can’t go past some warm beef, pasta, roasted pumpkin, and green beans!

Try it out now.



Warm beef, pasta, roasted pumpkin & green bean salad


  • 800g pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 250g farfalle pasta
  • 150g green beans, trimmed, cut into 3cm lengths
  • 11/2 tbsp olive oil
  • 600g rump steak, trimmed
  • 100g 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 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 2 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.

Silky smooth

Blend 2-3 slices (30g) beef with 3-4 cubes of roasted pumpkin (50g), 5g spinach leaves and 10g ricotta, adding 1-2 tbsp boiling water if necessary to make a smooth puree.

Lumpy mushy

Blend 2-3 slices (30g) beef with 5g spinach leaves and 1-2 tablespoons boiling water until partially  smooth. Mash 3-4 pieces (50g) pumpkin and 10g ricotta, stir through the meat mixture.

Finger food

Place some slices of beef cut into smaller pieces, green beans, cubes of pumpkin, and pasta on a plate to eat as finger food.


Place some of the tossed pasta (without pine nuts) in a small bowl and serve with a fork.

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

This recipe and image are courtesy of

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