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Roasted pumpkin and fetta pasta

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsSelenium, Zinc, Copper, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 700g pumpkin, peeled, chopped

  2. 2 teaspoons caraway seeds

  3. 2 tablespoons extra virgin olive oil

  4. 250g bavette, linguine or spaghetti

  5. 1/3 cup (50g) pine nuts, toasted

  6. 2 tablespoons chopped fresh flat-leaf parsley

  7. 250g fetta cheese, chopped

  8. 1/3 cup (80ml) extra virgin olive oil, extra cup (60ml) lemon juice

  9. 1 clove garlic, crushed

  10. 2 tablespoons white wine vinegar Note: the pumpkin mixture can be made several hours ahead. Reheat the pumpkin and complete the recipe close to serving.

Instructions Jump to Ingredients ↑

  1. Preheat the oven to hot (220C). Combine the pumpkin, seeds and oil in a large baking dish. Bake, uncovered, in a hot oven, for about 25 minutes or until the pumpkin is browned and tender.

  2. Meanwhile, cook the pasta in a large pan of boiling water, uncovered, until just tender; drain.

  3. Combine the pasta with the pumpkin, nuts, parsley and fetta in a large bowl. Drizzle with the combined remaining ingredients. Season to taste with salt and ground black pepper; toss gently.

  4. Not suitable to freeze. Pasta suitable to microwave.

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