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Roasted pumpkin pasta recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate your menu with vibrant Wattle Valley Chunky Dip, a perfect match for al dente pasta.
Ingredients:
  • 700g Kent pumpkin, seeded, peeled, cut into thin wedges
  • 250g cherry tomatoes, halved
  • 375g penne
  • 150g Chunky Roasted Pumpkin Dip
  • 20g parmesan
  • 60g baby rocket leaves
  • 35g walnut
  • 40.00 ml pepitas (pumpkin seeds), toasted
Instructions:
  • Preheat the oven to 180°C. Arrange the pumpkin in a roasting pan lined with baking paper, drizzle with oil, and season. Roast for 30 minutes or until tender, adding the tomato for the last 10 minutes of cooking.
  • Cook the pasta in a large saucepan of boiling water according to the packet instructions until al dente. Save ½ cup (125ml) of cooking liquid. Drain the pasta and return it to the pan.
  • Combine the dip, parmesan, rocket, pumpkin mixture, and reserved cooking liquid with the pasta in the pan, tossing to combine. Sprinkle with walnuts and pepitas, then season to taste.

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