Ingredients
500g pumpkin
500g Roma tomatoes
4 clove garlic
unpeeled
1 tbsp olive oil
100g feta
400g pasta
parmesan
to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 baking pan
- 1 blender or food processor
- 1 pot
Instructions
- Preheat oven to 160C (140 fan-forced). Peel and chop pumpkin, and quarter tomatoes. Place in a baking pan with unpeeled garlic cloves and olive oil. Toss to combine, seasoning well. Bake for 1-1.5 hours until soft and caramelised.
- Place pumpkin and tomatoes in a blender or food processor with feta. Pop the garlic cloves out of their peels and add them as well. Blitz until smooth.
- Cook pasta in a pot of rapidly boiling salted water until al dente. Drain, reserving about half a cup of the cooking liquid. Reheat sauce in a pot, adding a little of the reserved cooking liquid to loosen it.
- Add cooked pasta to the pan and toss well to coat. Serve with shaved parmesan and a side salad.
Notes
Tip
You can make the sauce ahead of time and reheat just prior to serving.
Tip
If you’re super organised, you could cook the pumpkin and tomato while you’re baking a Sunday roast, for instance. Then it’ll be ready to go for an easy midweek meal.
Tip
This recipe was created by Greer Worsley for Kidspot.
Variation
Any type of ripe tomato will do.
Variation
I used penne pasta, but you can use your favourite pasta shape, or even fresh pasta.
Storage
Freeze leftover sauce in portions for another time.
