Light Meals, Main Meals
Pumpkin & Fetta Pasta
09
Sep
Sep
This pasta is lovely and quite light for a pasta dish and is perfect for Spring, Summer and Autumn. It is great served with a salad and crusty bread or garlic bread, or served cold as a salad.
Pumpkin Fetta and Pine Nut Pasta
A light pasta with crispy bacon, fetta, roasted pumpkin and pine nuts.
Ingredients
- 500 gm Penne Pasta
- 3 Tbsp Olive Oil
- 2 tsp Garlic crushed
- 4 Spring Onions sliced
- 500 gm Pumpkin small dice
- 4 Rashers Bacon diced
- 100 gm Pine Nuts
- 100 gm Fetta cheese crumbled
- 2 Cups Baby Spinach leaves
- Pinch Salt
- Pinch Black Pepper
- 1/2 Cup Fresh Parsley chopped
Instructions
- Preheat oven 180 C
- Toss pumpkin in 1 Tbsp olive oil and an extra pinch of salt and pepper, place on roasting tray and bake for 20 minutes
- Add pine nuts and roast a further 10 minutes.
- Cook pasta as per packet instructions.
- Meanwhile whilst the pumpkin and pasta are cooking, in a heated pan over medium heat fry the spring onion and bacon in remaining oil with the garlic until bacon is crispy approximately 10 minutes.
- Add cooked pumpkin, pine nuts and spinach, stir until spinach is wilted.
- Add cooked pasta, parsley, salt and pepper toss until combined and add crumbled fetta and serve.
Notes
Tips
My choice of cheese is Meredith Dairy Marinated Goats Cheese and although not technically fetta it is deliciously creamy and full of flavour, but any fetta will be good.
You could add roasted red capsicum, sun dried tomatoes, sliced chilli or fresh basil leaves.
You could omit bacon for a vegetarian dish.
If you prefer a creamier sauce you could add 1/2 cup of stock and 1/2 cup cream when the bacon is cooked and simmer 10 minutes.
This pasta could also be served at room temperature as a salad.
