• Creamy Fetta & Roasted Pumpkin Fettuccine
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Creamy Fetta & Roasted Pumpkin Fettuccine

Creamy Fetta & Roasted Pumpkin Fettuccine

  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 3 Each Sage Leaves
  3. 0 tsp Olive Oil - PANTRY ITEM
  4. 200 g Kent Pumpkin
  5. 1 Each Honey Sachet
  6. 1 Clove Garlic
  7. 25 g Feta Cheese
  8. 100 g Egg Fettuccine Pasta
  9. 10 g Butter - PANTRY ITEM
  10. 30 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 5 Each Sage Leaves
  3. 0 tsp Olive Oil - PANTRY ITEM
  4. 400 g Kent Pumpkin
  5. 1 Each Honey Sachet
  6. 1 Clove Garlic
  7. 50 g Feta Cheese
  8. 200 g Egg Fettuccine Pasta
  9. 20 g Butter - PANTRY ITEM
  10. 60 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 8 Each Sage Leaves
  3. 0 tsp Olive Oil - PANTRY ITEM
  4. 600 g Kent Pumpkin
  5. 2 Each Honey Sachet
  6. 2 Clove Garlic
  7. 75 g Feta Cheese
  8. 300 g Egg Fettuccine Pasta
  9. 30 g Butter - PANTRY ITEM
  10. 90 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 10 Each Sage Leaves
  3. 0 tsp Olive Oil - PANTRY ITEM
  4. 800 g Kent Pumpkin
  5. 2 Each Honey Sachet
  6. 2 Clove Garlic
  7. 100 g Feta Cheese
  8. 400 g Egg Fettuccine Pasta
  9. 40 g Butter - PANTRY ITEM
  10. 120 g Baby Spinach
  1. 0 Each Salt & Pepper - PANTRY ITEM
  2. 15 Each Sage Leaves
  3. 0 tsp Olive Oil - PANTRY ITEM
  4. 1200 g Kent Pumpkin
  5. 3 Each Honey Sachet
  6. 3 Clove Garlic
  7. 150 g Feta Cheese
  8. 600 g Egg Fettuccine Pasta
  9. 60 g Butter - PANTRY ITEM
  10. 180 g Baby Spinach

Prep:

  1. Toss pumpkin with olive oil, honey, salt, and pepper.
  2. Peel and mince garlic.
  3. Preheat oven to 200°c.
  4. Chop sage leaves finely.
  5. Peel and cut kent pumpkin into small cubes.

Method:

  1. Spread cubed pumpkin on a lined baking tray and roast for 20-25 minutes, flipping halfway.
  2. Bring a pot of salted water to a boil. Add fettuccine and cook according to packet instructions until al dente. Reserve pasta water, then drain.
  3. Cut lemon into wedges.
  4. Divide between bowls and top with remaining feta.
  5. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  6. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  7. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  8. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  9. In a bowl, add ¼ of the roasted pumpkin, half of the feta, and a splash of reserved pasta water. Blend with a stick blender (or food processor) until smooth, adding more pasta water as needed for a creamy consistency.
  10. Wash and chop parsley.
  11. Add cooked fettuccine, remaining roasted pumpkin, baby spinach, and pumpkin-feta sauce. Toss well for 1-2 minutes, until spinach is slightly wilted. Adjust seasoning to taste.
  12. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
  13. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  14. Preheat the oven to 200°c (180°c fan-forced).
  15. Heat butter in a large pan over medium heat. Add sage and garlic, cook for 30 seconds until fragrant.
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