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Lentil, fetta and pumpkin pasta

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings


  • 800g butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 2 tablespoons olive oil
  • 350g dried cappelletti pasta (see notes)
  • 1 red onion, halved, thinly sliced
  • 400g can brown lentils, drained, rinsed
  • 1/2 x 350g tub marinated fetta
  • 1 cup small fresh basil leaves
  • Mixed salad leaves, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray. Drizzle with 1 tablespoon oil. Toss to combine. Roast for 40 minutes or until golden and tender.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling, salted water, stirring often, following packet directions or until tender. Drain.
  • 3
    Heat remaining oil in a large non-stick frying pan over medium heat. Add onion. Cook, stirring often, for 5 minutes or until softened. Add lentils. Cook, stirring, for 2 minutes or until warmed through.
  • 4
    Transfer pumpkin to large heatproof bowl. Add onion mixture, pasta and marinated fetta and its oil. Toss well to combine. Add basil. Season with pepper. Toss gently to combine. Serve with mixed salad leaves.

Source: taste.com.au


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