Tomatoes don’t always need to be the star when it comes to pasta sauce. Add some delicious slow-roasted pumpkin and feta, give it all a quick whizz in the blender, and you’ve got yourself an easy new pasta in your repertoire that the whole family will love. Source: kidspot
Easy/Medium to prepare
undefined min prep
adjustable below
per serving
Milk, WheatIntroduce one at a time.
Preheat oven to 160°C (140°C fan-forced). Peel and chop pumpkin, and quarter tomatoes. Place in a baking pan with unpeeled garlic and oil. Toss to combine and season well with salt and pepper. Bake for 1-1.5 hours until soft and caramelised.
Place pumpkin and tomatoes in a blender or food processor with feta. Squeeze the garlic from skins and add to pumpkin. Blitz until smooth. Transfer to a large saucepan.
Cook pasta in a saucepan of boiling salted water until al dente. Drain, reserving about half a cup of the cooking liquid.
Reheat sauce in saucepan, adding a little of the reserved cooking liquid to loosen it. Add cooked pasta and toss well to coat. Serve with parmesan and a side salad.
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 4 servings per recipe
Amount per serving
Calories
154
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.