Roasted pumpkin and red onion pasta
4 servings
Prep: 10 mins,
Cooking: 30 mins
This dish is as good served at room temperature as it is served warm. It’s a combo of some of my most loved ingredients, all of them trusty favourites. It can certainly be a vegetarian main course, but also as a side dish as part of a bigger festive spread.
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Ingredients (10)
500 g | pumpkin — peeled and cubed |
3 | large red onion — sliced into slim wedges |
45 ml | olive oil |
salt and black pepper — to taste | |
500 g | orzo pasta — or rosmarino or risoni |
small bunch | fresh Italian parsley — finely chopped |
small bunch | fresh mint — or basil, finely chopped |
2-3 rounds | feta cheese — crumbled |
fresh lemon juice — to taste | |
1/4 - 1/2 cup | flaked almonds — lightly toasted in a dry pan |
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