Pasta With Roast Butternut Squash, Feta & Basil - Vegetarian |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is delightful with a handful of pine nuts tossed in with the squash and peppers for the last 4-5 minutes of baking - don't let them colour. Ingredients:
375 g fettuccine pasta |
500 g butternut squash, sliced 1cm thick |
1/4 cup olive oil |
2 tablespoons lemon juice |
1 teaspoon finely grated lemon zest |
125 g feta cheese, crumbled |
180 g roasted red peppers, thickly sliced |
1 cup baby basil leaves |
Directions:
1. Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
2. Meanwhile, toss the squash with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
3. For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
4. Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.
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