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Roasted pumpkin and tomato pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious roast pumpkin and tomato pasta ready in just 30 minutes. Garnish with fresh herbs and crumbled feta.
Ingredients:
  • 500g pkt Diced Butternut Pumpkin
  • 60ml olive oil
  • 500g cherry tomatoes
  • 375g spaghetti
  • 1 garlic clove, quartered
  • 125.00 ml basil leaves
  • 125.00 ml flat-leaf parsley leaves
  • 100g fetta, crumbled
Instructions:
  • Preheat the oven to 200C. Toss pumpkin with 1 tablespoon of oil in a baking dish and bake for 10 minutes until almost tender. Then, add the tomatoes and bake for an additional 15 minutes until the pumpkin is golden and the tomatoes soften.
  • Cook the spaghetti in a large saucepan of boiling water according to package instructions until al dente. Save ¼ cup (60ml) of cooking liquid before draining. Place spaghetti back in the pan.
  • In a blender, combine garlic, basil, parsley, remaining oil, and reserved cooking liquid until the mixture is nearly smooth. Season with salt and pepper to taste.
  • Combine the pumpkin mixture with the spaghetti in the pan, tossing to mix well. Drizzle half of the basil mixture over the pasta and toss again. Serve the dish in individual bowls, topping each with feta cheese and drizzling the remaining basil mixture over each serving. Enjoy!

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