Pumpkin & Feta Pasta
Ready for a new pasta dish? This recipe for Pumpkin & Feta Pasta is easy to make, and will be loved by everyone at the dinner table.
Ingredients
- 500 grams pumpkin, seeded, peeled and diced
- 3 cloves garlic, crushed
- 1 teaspoons dried thyme
- 1 block feta
- 400 grams dried pasta such as penne, spirals or elbows
- 1 1/2 tablespoons olive oil
- 1 pinch pepper
- 1 pinch salt
- 500 grams pumpkin, seeded, peeled and diced
- 3 cloves garlic, crushed
- 1 teaspoons dried thyme
- 1 block feta
- 400 grams dried pasta such as penne, spirals or elbows
- 1 1/2 tablespoons olive oil
- 1 pinch pepper
- 1 pinch salt
- Step 1 of 6Pre-heat oven to 180°C (160°C fan-forced)
- Step 2 of 6In a medium oven proof dish, place pumpkin, garlic, thyme and olive oil. Season well and toss to combine.
- Step 3 of 6In the middle of the pumpkin pieces, make a space large enough for the block of feta and lay it flat. Place in the oven and cook for 30 minutes, or until the pumpkin is soft and starting to brown.
- Step 4 of 6While pumpkin and feta is in the oven, bring a large pot of salted water to the boil. Cook pasta for 10 minutes or until soft, then drain well.
- Step 5 of 6Remove dish from the oven and use a wooden spoon to roughly break up the pumpkin and feta and combine (you want to keep some large chunky bits).
- Step 6 of 6Add the drained pasta to the pumpkin mix and stir to combine.
Method
- Step 1 of 6Pre-heat oven to 180°C (160°C fan-forced)
- Step 2 of 6In a medium oven proof dish, place pumpkin, garlic, thyme and olive oil. Season well and toss to combine.
- Step 3 of 6In the middle of the pumpkin pieces, make a space large enough for the block of feta and lay it flat. Place in the oven and cook for 30 minutes, or until the pumpkin is soft and starting to brown.
- Step 4 of 6While pumpkin and feta is in the oven, bring a large pot of salted water to the boil. Cook pasta for 10 minutes or until soft, then drain well.
- Step 5 of 6Remove dish from the oven and use a wooden spoon to roughly break up the pumpkin and feta and combine (you want to keep some large chunky bits).
- Step 6 of 6Add the drained pasta to the pumpkin mix and stir to combine.
Nutrition per serving
2364 Kilojoules
Protein23 grams
Fat19 grams
Carbs72 grams
Sugars9 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Pre-heat oven to 180°C (160°C fan-forced)
- Step 2 of 6In a medium oven proof dish, place pumpkin, garlic, thyme and olive oil. Season well and toss to combine.
- Step 3 of 6In the middle of the pumpkin pieces, make a space large enough for the block of feta and lay it flat. Place in the oven and cook for 30 minutes, or until the pumpkin is soft and starting to brown.
- Step 4 of 6While pumpkin and feta is in the oven, bring a large pot of salted water to the boil. Cook pasta for 10 minutes or until soft, then drain well.
- Step 5 of 6Remove dish from the oven and use a wooden spoon to roughly break up the pumpkin and feta and combine (you want to keep some large chunky bits).
- Step 6 of 6Add the drained pasta to the pumpkin mix and stir to combine.