Simple Roasted Pumpkin, Fetta & Lemon Pasta
This easy weeknight vegetarian pasta dish is made for new home cooks, it requires minimal steps and delivers maximum comfort—perfect for leftovers for lunch or for sharing with friends.
You can swap the roasted pumpkin for other roasted vegetables and add lots of fresh chopped parsley for extra nutrients.
Ingredients 7
300 g pumpkin, peeled, cut into 2 cm cubes
2 tbsp olive oil
salt and pepper, to taste
200 g pasta, such as penne or rigatoni, cooked according to package instructions
40 g whole almonds, toasted, roughly chopped
80 g fetta cheese, crumbled
1 lemon, zest and juice
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Method 7
Preheat your oven to 200°C (390°F).
Place the cubes on a baking tray. Drizzle with 1 tablespoon and season with salt and pepper. Toss to coat and spread out in a single layer.
Roast for 20-25 minutes until soft and lightly caramelized, stirring halfway.
Meanwhile, bring a large pot of salted water to the boil. Add and cook according to package instructions until al dente. Drain and set aside.
While pumpkin and pasta cook, toast the in a dry frying pan over medium heat for 2-3 minutes, stirring often, until golden and fragrant. Remove and roughly chop.
Once pumpkin is roasted, set aside. In a large bowl, combine cooked , roasted , crumbled , toasted and roughly chopped , lemon zest and juice, and 1 tablespoon . Toss gently to mix.
Taste and adjust salt, pepper, and lemon juice as desired. Serve warm, garnished with extra or if you like.
Helpful tips
Use any short pasta shape you prefer—penne, rigatoni or fusilli.
Pumpkin can be replaced with butternut squash, cauliflower, red onion or capsicum.
If you like, add a handful of chopped parsley for freshness.
