roast pumpkin and feta pasta

This pasta dish is a family favourite. Sweet and salty is one of my favourite taste combinations. For the die hard meat eater, this dish would also be nice with some chicken breast tossed through. Just slice and brown through before cooking the onions, then add it back in with the spinach or rocket at the end of the cooking to reheat.

Serves 4 – just halve for less.

Method

1. Preheat the oven to 200°C (400°F). Toss pumpkin with garlic, rosemary oil, salt and pepper and bake for 30 minutes or until soft and golden.
2. Meanwhile, cook pasta until al dente. Sauté onions over low to medium heat until soft and translucent (about 5 minutes). Add the honey and cook for a further 2 minutes until the onion starts to caramelise. Add the stock and simmer for 5 minutes or until reduced slightly.
3. Add the spinach or rocket to the onion mix and toss for a few minutes until wilted slightly. Add the pumpkin, cooked pasta and feta and toss to combine. Serve with grated parmesan.

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Have you read these posts?

1. Roast Pumpkin and Feta Salad
2. honey roasted pumpkin risotto
3. savoury pumpkin pie
4. easy ‘what am i going to cook tonight’ pasta
5. chicken and sun-dried tomato pasta bake