15 mins active prep time, 4 servings
Featuring in-season pumpkin and Australian Feta from Gervasi Deli in Brunswick, this easy pasta highlights simple, quality produce.
Ingredients (included in delivery)
- 300g pumpkin, peeled, cut into 1cm cubes
- 400g penne
- 200g button mushrooms, thinly sliced
- 2 spring onions, thinly sliced
- 2 cloves of garlic, crushed
- 100g feta, crumbled
- ¼ cup fresh parsley leaves, finely chopped
Ingredients (pantry items)
- 2 tbsp olive oil
What you'll need
1. Roast the pumpkin
Preheat oven to 200°C. Line a baking tray with baking paper. Add pumpkin to the tray and drizzle with half the olive oil. Roast for approximately 20 minutes, or until golden.
2. Cook pasta
Meanwhile, bring a large saucepan of water to the boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain and set aside, reserving a few tablespoons of the cooking water.
3. Sauté vegetables
Heat the remaining olive oil in a medium size saucepan. Add mushrooms, spring onions and crushed garlic and sauté for a couple of minutes.
Add cooked pasta and roasted pumpkin to the pan and toss to combine. Add a couple of tablespoons of cooking water. To finish, top with crumbled feta and parsley leaves.
5. Serving Suggestion
Top with toasted pine nuts for added crunch.