Roast pumpkin, tomato and feta pasta

Serves:

4

Ingredients

• 500 g pumpkin
• 500 g Roma tomatoes
• 4 clove garlic (unpeeled)
• 1 tbs olive oil
• 100 g feta
• 400 g pasta
• parmesan (*to serve)

Method

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.

More pasta recipes:

• Chorizo pasta
• Bacon and bean fettuccine
• Curtis Stone’s fettuccine bolognaise
• Speedy pasta boscaiola
• Ear pasta with bacon and peas
• Sage butter ravioli

Serving Suggestions

Note

• You can make the sauce ahead of time and reheat just prior to serving.
• 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.
• Freeze leftover sauce in portions for another time.
• Any type of ripe tomato will do.
• I used penne pasta, but you can use your favourite pasta shape, or even fresh pasta.
• This recipe was created by Greer Worsley for Kidspot.