Pumpkin Penne

15 mins active prep time, 4 servings

Featuring in-season pumpkin and Australian Feta from Gervasi Deli in Brunswick, this easy pasta highlights simple, quality produce.

Ingredients (included in delivery)

- 300g pumpkin, peeled, cut into 1cm cubes
- 400g penne
- 200g button mushrooms, thinly sliced
- 2 spring onions, thinly sliced
- 2 cloves of garlic, crushed
- 100g feta, crumbled
- ¼ cup fresh parsley leaves, finely chopped

Ingredients (pantry items)
- 2 tbsp olive oil

What you'll need

Olive oil

Instructions

1. Roast the pumpkin

Preheat oven to 200°C. Line a baking tray with baking paper. Add pumpkin to the tray and drizzle with half the olive oil. Roast for approximately 20 minutes, or until golden.
2. Cook pasta

Meanwhile, bring a large saucepan of water to the boil. Add pasta and cook for 8-10 minutes, or until al dente. Drain and set aside, reserving a few tablespoons of the cooking water.
3. Sauté vegetables

Heat the remaining olive oil in a medium size saucepan. Add mushrooms, spring onions and crushed garlic and sauté for a couple of minutes.
4. Combine

Add cooked pasta and roasted pumpkin to the pan and toss to combine. Add a couple of tablespoons of cooking water. To finish, top with crumbled feta and parsley leaves.
5. Serving Suggestion

Top with toasted pine nuts for added crunch.