Introducing a fall recipe such as this roasted pumpkin and feta pasta is a great way to gradually ease yourself and loved ones into the season of Christmas, even in the tropics. Featuring the classic sweet and savoury combination of tender pumpkin flesh and cheese, a sprinkle of caraway seeds and toasted pine nuts will bring just the right amount of crunch into this elevated and rustic pasta recipe.
- 1 kg pumpkin, chopped coarsely
- 2 tsps caraway seeds
- ⅓ cup (80 ml) olive oil
- 375 g linguine
- ⅓ cup (50 g) toasted pine nuts
- 2 tbsps coarsely chopped fresh flat-leaf parsley
- 200 g feta cheese, crumbled
- ¼ cup (60ml) lemon juice
- 1 clove garlic, crushed
- 2 tbsps white wine vinegar
Preheat oven to 240 C (220 C fan-forced).
Place pumpkin, seeds and 2 tbsps of the oil in large shallow baking dish; toss to combine. Roast, uncovered, about 20 mins or until pumpkin is brown and tender.
Meanwhile, cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
Combine pasta and pumpkin mixture in large bowl with pine nuts, parsley and cheese. Drizzle with combined juice, garlic, vinegar and remaining oil; toss gently to combine.
TIP Linguine, also known as flat spaghetti or little tongues, are long, narrow, flat noodles. Bavette or spaghetti are suitable substitutes.