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Creamy Fetta & Roasted Pumpkin Fettuccine

Creamy Fetta & Roasted Pumpkin Fettuccine

Ingredients for One

  1. 200 grams Kent pumpkin
  2. 100 grams egg fettuccine pasta
  3. 30 grams baby spinach
  4. 1 cloves garlic
  5. 25 grams feta cheese
  6. 3 sage leaves
  7. 1 honey sachet
  8. 10 grams butter - PANTRY ITEM
  9. olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams Kent pumpkin
  2. 200 grams egg fettuccine pasta
  3. 60 grams baby spinach
  4. 1 cloves garlic
  5. 50 grams feta cheese
  6. 5 sage leaves
  7. 1 honey sachet
  8. 20 grams butter - PANTRY ITEM
  9. olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams Kent pumpkin
  2. 400 grams egg fettuccine pasta
  3. 120 grams baby spinach
  4. 2 cloves garlic
  5. 100 grams feta cheese
  6. 10 sage leaves
  7. 2 honey sachet
  8. 40 grams butter - PANTRY ITEM
  9. olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams Kent pumpkin
  2. 600 grams egg fettuccine pasta
  3. 180 grams baby spinach
  4. 3 cloves garlic
  5. 150 grams feta cheese
  6. 15 sage leaves
  7. 3 honey sachet
  8. 60 grams butter - PANTRY ITEM
  9. olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Prep:

  1. preheat oven to 200°C
  2. peel and cut Kent pumpkin into small cubes
  3. toss pumpkin with olive oil, honey, salt, and pepper
  4. chop sage leaves finely
  5. peel and mince garlic

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. 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.
  4. Heat butter in a large pan over medium heat. Add sage and garlic, cook for 30 seconds until fragrant.
  5. 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.
  6. Divide between bowls and top with remaining feta.
  7. wash and chop parsley
  8. cut lemon into wedges
  9. preheat the oven to 200°C (180°C fan-forced)
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
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