Looking for a quick mid-week pasta dish? Then look no further than the tasty Roasted Pumpkin Pasta with Pine nuts, Crispy Sage & two cheeses.
400 g Butternut pumpkin, peeled and diced
1 tablespoon olive oil
8 fresh sage leaves
220g pasta (shells)
2 cups Baby Spinach Leaves
2 1/2 tablespoons of toasted pinenuts
80 g marinated feta
1/4 cup grated parmesan cheese
Preheat oven to 190 degrees celsius
Spread pumpkin on a baking tray, drizzle with olive oil and season with salt.
Bake for 20 minutes or until cooked through. Add the sage leaves and cook for a further 5 minutes.
Cook pasta in salted water. Drain but reserve a few tablespoons of the pasta water.
Return the pasta to the pan and then add in the reserved liquid, toasted pine nuts, roasted pumpkin and sage leaves, fresh spinach leaves and feta cheese. Stir through and add a little extra drizzle of olive oil if the dish is looking too dry.
Sprinkle grated parmesan over the top.