Roast pumpkin, tomato and feta pasta

Roast pumpkin, tomato and feta pasta




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


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.

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Serving Suggestions


  • 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.

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