Ingredients
The following ingredients have 4 Servings
- 300g peeled pumpkin, diced
- 4 tbsp extra virgin olive oil
- 1 tsp thyme leaves
- sea salt and freshly ground black pepper
- 3/4 cup marinated soft goat's feta
- 400g strozzapreti pasta
- 1 red onion, sliced 5mm thick
- 2 cloves garlic, finely chopped
- 2 tbsp white wine
- 150g baby spinach leaves
- 1/4 cup toasted pine nuts
Instruction
- <p><em></em>Preheat oven to 180°C. Place pumpkin on an oven tray, drizzle with 2 tbsp of oil, scatter with thyme leaves, season with sea salt and toss to combine. Roast for 25-30 minutes or until browned.</p> <p>Drain the feta. Cut into small pieces. Leave at room temperature.</p> <p>In a pot of boiling salted water, cook pasta until al dente, about 10 minutes. Drain well, but reserve a little of the pasta water. Put the drained pasta back into the pot to keep warm.</p> <p>Heat the remaining oil in a frying pan over a low heat; add the onion and garlic and a pinch of salt. Cook until the onion is soft, about 10 minutes, then add the white wine and simmer for about 30 seconds.</p> <p>Add the pumpkin, spinach and pine nuts to the pan and season with sea salt and black pepper. Drizzle in a little of the pasta water to help the flavours come together. Cook until spinach is just wilted.</p> <p>Add pumpkin mixture to the pot of pasta, along with the feta. Stir everything through, then serve immediately.</p>
