Ingredients

The following ingredients have 4 Servings
  • 500 g pumpkin
  • 500 g Roma tomatoes
  • 4 cloves garlic (unpeeled)
  • 1 tbs olive oil
  • 100 g feta
  • 400 g pasta
  • parmesan (*to serve)

Instruction

  • Preheat oven to 160°C (140°C fan-forced). Peel and chop pumpkin, and quarter tomatoes. Place in a baking pan with unpeeled garlic cloves and olive oil. Toss to combine, seasoning well. Bake for 1-1.5 hours until soft and caramelised.
  • Place pumpkin and tomatoes in a blender or food processor with feta. Pop the garlic cloves out of their peels and add them as well. Blitz until smooth.
  • Cook pasta in a pot of rapidly boiling salted water until al dente. Drain, reserving about half a cup of the cooking liquid. Reheat sauce in a pot, adding a little of the reserved cooking liquid to loosen it.
  • Add cooked pasta to the pan and toss well to coat. Serve with shaved parmesan and a side salad.