Roast Pumpkin Mediterranean Pasta

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 1, 2017.

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Cook courgette for 5 minutes if you like it on the firmer side, or for an additional few minutes if you would like a softer texture.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil. Toss pumpkin on prepared tray with a drizzle of olive oil. Season well with salt and pepper. Roast for about 18 minutes, until tender. Turn once during cooking.
While pumpkin is cooking, thinly slice semi-dried tomatoes and roughly chop olives.
When pumpkin has 5 minutes cook time remaining, add courgette to tray and crumble over first measure of feta. Cook for a further 5 minutes, until courgette is tender and feta has melted.
While veggies roast, cook pasta in pot of boiling water for 3-4 minutes, until tender. Reserve ¼ cup pasta cooking water then drain. Return spaghetti to pot with a drizzle of olive oil to prevent sticking.
Toss cooked pasta with all remaining roast pumpkin and Mediterranean spaghetti ingredients, gently toss to combine and season to taste with lots of pepper and a little salt.
To serve, divide roast pumpkin and Mediterranean spaghetti between bowls, and crumble over remaining feta.