PASTA WITH ROAST PUMPKIN, FETA AND BASIL

Full of flavor, this vegetarian pasta dish is guaranteed to please everyone at the table.

INGREDIENTS

• 375g fettucine
• 1/2 small butternut pumpkin (500g), peeled, sliced 1cm thick
• 1/4 cup (60ml) olive oil
• 2 tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
• 125g feta, crumbled
• 3 roasted red capsicum (180g), thickly sliced
• 1 cup baby basil leaves

• METHOD

  • 1
    Preheat the oven to 200°C.
  • 2
    Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
  • 3
    Meanwhile, toss the pumpkin with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
  • 4
    For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
  • 5
    Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.