HomeLogan did a Leaps and Bounds course last year. He loved Chef Paul's pasta recipe so much he wanted to share it with all of you!
This pasta is so easy to throw together – choose your own quantities depending on how many people you are sharing it with.
INGREDIENTS
- Pumpkin, peeled, seeded, cut into 2cm cubes
- Penne pasta
- Basil pesto
- Sundried tomatoes, chopped
- Red onion, sliced
- Baby spinach leaves
- Feta, drained and crumbled
- Kalamata olives
- Parmesan cheese, shaved
Instructions
Place cubed pumpkin in a roasting dish and roast at 200°C for 20mins, or until pumpkin is tender and starting to brown.
Meanwhile, cook the pasta in boiling salted water for 8-12 minutes until al dente.
Drain the pasta and place in a large oven-proof bowl. Allow to cool slightly. Gently toss through the roasted pumpkin, tomatoes, onion, spinach, feta and olives. Lastly spoon through the basil pesto and serve.
It’s fantastic just like this, but if you feel like something warm then sprinkle with shaved parmesan cheese and pop in the oven for about 10 minutes.
