Creamy Pumpkin and Feta Pasta

There’s something comforting about a bowl of warm, creamy pasta on a chilly evening. This pumpkin and feta version is full of flavour, easy to prepare, and perfect for a midweek dinner. Roasting the pumpkin brings out its natural sweetness, while the feta adds a salty, tangy finish. It’s a satisfying vegetarian dish that even meat-lovers will enjoy.

Ingredients:

• 500g butternut pumpkin, peeled and chopped
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 300g penne or pasta of choice
• 100g Danish feta, crumbled
• ½ cup thickened cream
• ¼ cup grated parmesan
• Salt and pepper, to taste
• Fresh basil leaves, to serve

Method:

1. Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper.
2. Arrange pumpkin on the tray, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, or until golden and tender.
3. Meanwhile, cook pasta according to packet instructions. Drain and set aside.
4. In a large pan, sauté onion in olive oil for 3–4 minutes, until softened. Add garlic and cook for another minute.
5. Stir in the roasted pumpkin and lightly mash. Add cream and half the feta, then simmer for 2–3 minutes.
6. Add pasta and toss to coat. Stir through parmesan and adjust seasoning.
7. Serve topped with remaining feta and fresh basil.

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