Roasted pumpkin pasta

Difficulty: Easy

Serves: 6 at home or 30 tastes in the classroom

Fresh from the garden: pumpkin, onion, garlic, sage

Recipe Source: Majura Kitchen Garden


  • metric measuring spoons & cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • peeler
  • scales
  • bowls – 1 small, 1 medium
  • baking dish
  • serving plates

  • 1 kg pumpkin
  • 1 red onion
  • 4 cloves garlic
  • 6 sage leaves
  • 2 tbsp extra-virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 100 g feta
  • I quantity Fresh Pasta
What to do

  • Set out your ingredients.
  • Preheat the oven to 230oC.
  • Peel and chop the pumpkin into 1 cm cubes and put in the medium bowl.
  • Peel the onion and cut in half lengthways.  Cut each half in half again lengthways to make quarters and then again to make eighths.  Add to the medium bowl.
  • Add the unpeeled garlic cloves and sage leaves to the medium bowl and pour over the olive oil.  Sprinkle over ½ teaspoon salt and 6 grinds of black pepper.
  • Toss everything together and spread over the baking dish.  Bake for 15 minutes then check to see if the pumpkin is soft and starting to brown on top.  Remove from the oven.
  • Crumble the feta into the small bowl.
  • Add the cooked and drained pasta to the baking dish and toss gently to mix.  Transfer to serving bowls, sprinkle with feta and serve immediately.

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