Sweet roasted pumpkin, wilted spinach and salty feta turn a handful of simple ingredients into a comforting pasta dinner. A splash of pasta water brings everything together in a light, glossy sauce.
Serves 4 • Prep 15 minutes • Cook 35 minutes
Ingredients
- 700 g peeled pumpkin, cut into 2 cm cubes
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
- 300 g penne
- 3 garlic cloves, finely sliced
- 150 g baby spinach
- 150 g feta, crumbled (vegetarian rennet if needed)
- Finely grated zest of 1 lemon
- 1–2 tbsp lemon juice, to taste
- Salt and freshly ground black pepper
Method
- Heat the oven to 220°C conventional / 200°C fan-forced. Toss pumpkin with 2 tbsp oil, oregano, a little salt and pepper on a large baking tray. Roast for 30–35 minutes, turning halfway, until tender with browned edges.
- Meanwhile, cook penne in a large saucepan of salted boiling water according to the packet. Before draining, reserve 250 ml of the pasta water.
- Warm the remaining oil in a large frying pan over medium-low heat. Add garlic and cook for 1 minute without browning. Add spinach and stir until just wilted.
- Add drained pasta, roasted pumpkin and 80 ml reserved pasta water. Toss gently over low heat, adding more pasta water a splash at a time if needed.
- Fold through half the feta, lemon zest and lemon juice. Taste and season, then serve with the remaining feta and black pepper.
Kitchen notes
Keep the pumpkin in a single layer so it roasts instead of steaming. For more texture, finish with toasted pepitas.
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