Another quick and easy pasta dish that does most the work in the oven making it an easy lunch throw together or a simple vegetarian dinner. I used a peri-peri oil which I buy from the South African grocer but you can use a chilli oil instead. Yumness… Enjoy!
Ingredients
2-3 cups raw cubed butternut
1 block of Danish feta cheese
2 cups baby spinach leaves
1/4 pine nuts
2 tbsp peri-peri oil
2 tbsp extra virgin olive oil
2 tbsp fresh lemon thyme
sea salt and black pepper
2 cups penne pasta
Method
Pre heat your oven to 200C fan forced. Arrange the feta and pumpkin in a roasting dish and drizzle with the peri-peri oil, olive oil, sprinkle of lemon thyme and season with salt and pepper. I scored the top of my feta to add some more burny edges (see photo below). Roast in the oven until the feta is golden and the pumpkin is fork tender around 25 – 30 minutes. Meanwhile heat a large pot of salted boiling water for the pasta. Cook as per packet instructions. Roast the pine nuts in a small dry pan until they start to toast and then set aside in in a bowl. Once the pumpkin and feta is cooked remove form the oven and take out the feta and set aside. Add the baby spinach leaves cooked pasta to the roasting dish with the pumpkin and mix well until the spinach starts to whilt. Serve in a bowl topped with the feta and pine nuts and another drizzle of extra virgin olive oil. So delicious. Enjoy!
Cooking with Lindi 