A nice little gluten free-meat free monday meal.
I love pumpkin, but sadly my husband is not a big fan, so I am always trying to find little ways to get him to eat it. This one is a winner. Tangy goats feta, lots of herbs and crunchy almonds makes you totally oblivious to the fact there is no meat in this dish.
Buckwheat pasta with roast pumpkin, feta, sage and almonds
Serves 4
250g Buckwheat pasta
250g diced pumpkin (I used butternut)
2 small cloves of garlic, squashed with the back of a knife
2 good handfuls of raw almonds, crushed a little in the mortar and pestle
10g of sage leaves, picked
a good handful of parsley
A good glug of olive oil (it will become your sauce, so don’t be stingy)
200g of goat feta, diced (dodoni is my favourite)
salt and pepper to taste
Toss the pumpkin, garlic cloves, almonds and sage in olive oil and season to taste. Roast in a hot oven (200degC) until golden brown.
Meanwhile, place the pasta in a pot of boiling salty water to boil. Cook accruing to packet instructions till al dente (firm to the tooth).
Drain the pasta and set aside.
Once pumpkin is cooked, remove from oven and toss pasta through pumpkin mix. Add the feta and parsley. Drizzle with more olive oil, taste for seasoning and toss to combine.
The left overs are good cold with some rocket or baby spinach tossed through as a salad.
