Friday, December 01, 2006

Pumpkin and feta pasta

This is one of those really flavoury dinners, that you keep doing because it's easy, and it's easy to fudge if you don't have exactly the right ingredients. In theory, it serves 4 people, but I made it for lunch for 5 of us one day, and ended up with around a third left over. Maybe they meant 4 hungry lumberjacks. I originally found the recipe in 'bowl food' from Murdoch Books.

1.2 kg of butternut or japanese pumpkin, peeled & cubed
1 tsp fresh rosemary (I only do this because it grows outside my front door)
4 cloves of garlic
olive oil
500g pasta (i usually use penne, but the bowties work well too)
1 large red onion, sliced
1 tablespoon honey
1/2 cup chicken stock
200g feta, crumbled
100g fresh rocket leaves (I think north americans call it aragula. i'm glad i don't have to pronounce that) I've used baby spinach as well.

Bake the pumpkin, garlic, rosemary & olive oil in a hot oven until the pumpkin is cooked.
Cook the pasta & keep it warm.
Cook the onion (in more olive oil) in the frying pan for a couple of minutes, then add the honey. When the onion starts to caramelise, add the stock and let it simmer for 5-7 minutes, until its reduced a bit.
Add everything to the pasta and stir through, I usually season with lots of cracked pepper.

This dinner freezes ok, it just doesn't reheat very well. Melted feta is pretty rubbery.

1 comment:

Anonymous said...

Really delicious! Thanks so much for posting this recipe. My husband loved it too (very rare if the recipe doesn't have meat in it!) and asked that we cook it again soon!