The flavours pairing for this roast pumpkin feta pasta are the sweet-salty combo, nicely complemented by caramelised onion and wilted baby spinach.
This pasta dish is a family favourite. Sweet and salty is one of my favourite taste combinations. For the die-hard meat eater, this dish would also be excellent with some chicken breast tossed through. Just slice and brown through before cooking the onions, then add it back in with the spinach or rocket at the end of the cooking to reheat.
Roast Pumpkin Feta Pasta
1 kg pumpkin cut into bite-size chunks
1 tsp fresh or dried rosemary
2 cloves of garlic, crushed
salt and pepper
One onion, finely sliced
1 Tbsp honey
1/2 cup vegetable or chicken stock
a handful or two of baby spinach or rocket leaves
200g Danish feta, cubed
parmesan to serve
- Preheat the oven to 200°C (400°F). Toss pumpkin with garlic, rosemary oil, salt and pepper and bake for 30 minutes or until soft and golden.
- Meanwhile, cook pasta until al dente. Sauté onions over low to medium heat until soft and translucent (about 5 minutes). Add the honey and cook for a further 2 minutes until the onion starts to caramelise. Add the stock and simmer for 5 minutes or until reduced slightly.
- Add the spinach or rocket to the onion mix and toss for a few minutes until wilted slightly. Add the pumpkin, cooked pasta and feta and toss to combine. Serve with grated parmesan.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.