pasta with roasted pumpkin, feta and smoked almonds.

July 1, 2022

serves 2

prep: 10 min
cook: 20 min

250g peeled butternut pumpkin, cut into 1.5cm cubes
140g dried whole meal or legume pasta
1 tbs extra-virgin olive oil
1 small red onion, thinly sliced
1 garlic clove, thinly sliced
1 cup rinsed and drained lentils
60g baby spinach leaves
40g feta cheese, crumbled
2 tbs smoked almonds, chopped

1 Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and spray lightly with olive oil. Roast for 20 minutes or until golden.
2 Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain well, reserving 2 tablespoons cooking liquid. Return pasta to pan.
3 Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cook for 30 seconds or until fragrant. Add lentils and reserved cooking liquid and cook, stirring for 1 minute. Add spinach leaves and cook until just wilted. Add lentil mixture to hot pasta and toss to combine, season with salt and pepper. Serve topped with feta and almonds.