Roasted Pumpkin & Chicken Pasta

Roasted pumpkin is a great way of adding a natural sweet flavour to your meal. It can be used in salads, as a side veggie, in a pasta as used in this recipe and many more. I love using roasted pumpkin with salads, and thought that I would try and add it to a pasta.

Ingredients

200 g linguine pasta
300 g pumpkin (butternut or any other orange pumpkin will work), cubed
1/2 cup feta cheese
300 g chicken, cubed

Sauce

1 cup spring onion
1 hand full macadamia nuts
20 ml olive oil
1 tsp parmesan cheese
1 tbsp fresh thyme
salt & black pepper

Method

Start with the pumpkin as it takes a while to cook. Pre heat the oven to 200 degrees Celsius. Add 10 ml olive oil and black pepper to the pumpkin and mix well to coat evenly. Place in a oven tray and bake for 30 – 40 minutes or until the pumpkin becomes slightly crispy at the top. While the pumpkin is busy, cook the pasta as instructed on the packet. Fry the chicken in a bit of olive oil, add 200 ml water and allow to cook until the water has evaporated.

For the sauce, place all the ingredients into a blender and blend until smooth. Put the pasta, sauce, pumpkin and chicken into a big bowl an mix together well. Serve with crumbed feta at the top, and enjoy.