Roast Pumpkin Pasta
This recipe was created when a vegetarian friend was visiting for dinner, and it was pumpkin season. The flavours are incredible – the sweetness of roast and caramelised pumpkin balanced with the salty and creamy fetta and the acidity of the balsamic vinegar. Yum!
This combo is so versatile. Not only can you add pasta for a warming, comforting pasta dish, but you can also leave out the pasta and enjoy it as a salad or side dish.
There are a few steps to making this dish, but they are all easy and the result is well worth the effort. It’s a dish we’re sure you and your family and friends will enjoy!
1 small butternut pumpkin
2 tbsp Traditional Egyptian Style Dukkah
30g salted butter
2 generous handfuls spinach leaves
Fetta for crumbling
¼ C pine nuts, toasted
Remove the skin from the pumpkin and cut into ~1cm cubes. Place onto a baking tray lined with baking paper, drizzle with olive oil and sprinkle with dukkah. Bake at 180°C for approximately 30 mins. The pumpkin needs to be par-baked.
Prepare the pasta as per the instructions on the pack. While the pasta is cooking, melt the butter in a frying pan and transfer the par-baked pumpkin to the pan. Cook and caramelise the pumpkin over med-high heat.
When the pumpkin has been caramelised and the pasta cooked, add the pasta to the pumpkin and stir to combine. Add a dash of balsamic vinegar and stir through. This will make the flavours sing!
Finally, add the spinach leaves and toss through quickly. Serve immediately and sprinkle with toasted pine nuts, crumbled fetta and a sprinkle of dukkah. Season with balsamic vinegar as desired.