My mum gave me a huge pumpkin from her garden the other day. I used a 1/4 of it yesterday for our lamb roast dinner. This recipe required another quarter so I still have half the pumpkin to work through so I might have to make up a big batch of pumpkin soup over the weekend. My girls love pumpkin soup so that will keep them happy.
This pumpkin pasta is so simple and delicious. I kept going back for more. The feta, pine nuts, caraway seeds, pumpkin, lemon combination was a winner.
I have made this recipe a couple of times and once I even skipped the pasta and tipped in a bag of baby spinach to make a pumpkin salad and it was fantastic.
For fussy eaters it is easy enough to remove the offending ingredients as it is all just lightly tossed together and doesn’t get mushed. This recipe can happily be filed under ‘Family Dinner’.
roast pumpkin and feta pasta
(Food With A View)
1 kg pumpkin, cubed
2 teaspoons caraway seeds
1/3 cup extra virgin olive oil
1/3 cup pine nuts, toasted
2 tablespoons flat leaf parsley coarsely chopped
200g feta cheese, crumbled
1/4 cup lemon juice
1 clove garlic, crushed
2 tablespoons white wine vinegar
Preheat oven to180 degrees C.
Combine pumpkin, caraway seeds and 2 tablespoons of the oil in a large shallow baking dish and roast in oven for about 25 minutes or until tender and browned but not overcooked.
Cook pasta in a large saucepan of boiling water until al dente. Drain.
Combine pasta, pumpkin, nuts, parsley and feta in a large bowl. Drizzle with combined juice, garlic, vinegar and remaining oil. Toss gently to combine.