Wednesday, 16 May 2012

Roast Pumpkin and Feta Pasta


1/4 cup of oil
4 cups of diced pumpkin
1 red onion, peeled 
2 teaspoons of minced garlic
1 teaspoon of ground nutmeg
1 pack of fettuccine
200g feta cheese

1. Preheat your oven to 190 degrees.

2. Toss the pumpkin, red onion and minced garlic in half the oil with the nutmeg and a good seasoning of salt and pepper, then bake in the preheated oven for 20 minutes or until the pumpkin is tender.

3. While the pumpkin is roasting, cook the pasta in a large saucepan of boiling salted water according to the instructions on the packet. Drain and return immediately to the saucepan.

4. Add the in roasted veggies, feta, parsley and remaining olive oil and toss gently to mix. Then serve with salad or peas and crusty bread.

Images by me

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