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Lentil, fetta and pumpkin pasta
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Vegetarian pumpkin pasta with tangy marinated feta.
Ingredients:
  • 800g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 350g dried cappelletti pasta (see notes)
  • 1 red onion, halved, thinly sliced
  • 400g can brown lentils, drained, rinsed
  • 1/2 x 350g tub marinated fetta
  • 250.00 ml small fresh basil leaves
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Line a large baking tray with parchment paper. Arrange the pumpkin slices in a single layer on the tray. Drizzle with 1 tablespoon of oil and toss to coat evenly. Roast for 40 minutes until golden and tender.
  • Cook the pasta in a large saucepan of boiling, salted water according to package instructions until tender, then drain.
  • In a large non-stick frying pan over medium heat, heat the remaining oil. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the lentils and cook, stirring, until warmed through, about 2 minutes.
  • In a large heatproof bowl, combine pumpkin with onion mixture, pasta, marinated fetta and its oil. Toss together until well combined. Add basil and season with pepper. Gently mix everything together and serve with mixed salad leaves.

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