Recipe

Roasted pumpkin and fetta pasta

If you've got leftover roast pumpkin to use up, this one will be ready in no time.

  • 35 mins cooking
  • Serves 4
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The addition of caraway seeds, toasted pine nuts and just the perfect amount of lemon juice take this roasted pumpkin and fetta pasta from satisfactory to simply exceptional. Serve with crusty garlic bread.
Looking for more vegetarian pasta dishes?

Ingredients

Roasted pumpkin and fetta pasta
  • 1 kilogram pumpkin, chopped coarsely
  • 2 teaspoon caraway seeds
  • 1/3 cup (80ml) olive oil
  • 375 gram linguine
  • 1/3 cup (50g) toasted pine nuts
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 200 gram fetta cheese, crumbled
  • 1/4 cup (60ml) lemon juice
  • 1 clove garlic, crushed
  • 2 tablespoon white wine vinegar

Method

Roasted pumpkin and fetta pasta
  • 1
    Preheat oven to 240°C/220°C fan-forced.
  • 2
    Place pumpkin, seeds and 2 tablespoons of the oil in large shallow baking dish; toss to combine. Roast, uncovered, about 20 minutes or until pumpkin is brown and tender.
  • 3
    Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
  • 4
    Combine pasta and pumpkin mixture in large bowl with pine nuts, parsley and cheese. Drizzle with combined juice, garlic, vinegar and remaining oil; toss gently to combine.

Notes

linguine, also known as flat spaghetti or little tongues, are long, narrow, flat noodles. Bavette or spaghetti are suitable substitutes.

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