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Roasted pumpkin and tomato pasta

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings

Ingredients

  • 500g pkt Coles Australian Diced Butternut Pumpkin
  • 1/4 cup (60ml) extra virgin olive oil
  • 500g cherry tomatoes
  • 375g spaghetti
  • 1 garlic clove, quartered
  • 1/2 cup basil leaves
  • 1/2 cup flat-leaf parsley leaves
  • 100g fetta, crumbled

Method

  • 1
    Preheat oven to 200C. Combine the pumpkin and 1 tablespoon of oil in a baking dish. Bake for 10 mins or until pumpkin is almost tender. Add the tomatoes. Bake for 15 mins or until pumpkin is golden and tomatoes soften.
  • 2
    Meanwhile, cook the spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving ¼ cup (60ml) of cooking liquid. Return spaghetti to the pan.
  • 3
    Blend garlic, basil, parsley, remaining oil and reserved cooking liquid in a blender until almost smooth. Season.
  • 4
    Add the pumpkin mixture to the spaghetti in the pan. Toss to combine. Drizzle with half the basil mixture and toss to combine. Divide among serving bowls. Top with fetta and drizzle with remaining basil mixture to serve.

Source: taste.com.au

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