This is one of those recipes which get a second chance...
i remember serving it last year to an insipid reception...but somehow or rather, everytime i flip through the recipe book, the picture catches my eye...
And i'm really glad that i've cooked it again!!! Cos i think the first time, even though i had all the ingredients, i didn't follow the instructions at all....baking the pumpkin, onion and garlic makes a HUGE different...gives a very much sweeter and smokier flavour....
This is a recipe which i m shortlisting for my future restaurant's menu!!!
The pasta..which was accompanied by a simple salad, smoked snapper and turkish bread..
1kg butternut pumpkin, peeled and cut into 2 cm chucks
1 red onion, thinly sliced
8 garlic cloves
1 tablespoon dried rosemary
4 tbs olive oil
400g short pasta
200g marinated feta cheese, crumbled
2 tbs grated parmesan cheese
2 tbs finely chopped parsely
1. Preheat the oven to 200 degrees. Put the pumpkin, onion, garlic and rosemary in a roasting tin.
2. Drizzle with 1 tbs of the oil and the oil all over the ingredients until well coated.
3. Roast for 30 mins, or until the pumpkin is soft or starting to caremelise.
4. Cook the pasta in boiling water til al dente.
5. Squeeze the roasted garlic out of its skin and place it in a bowl with 3 tbs of olive oil. Mash with a fork
6. Add the garlic oil to the hot pasta, then the remaining ingredients. Toss well and season.
recipe from Bay Book's Best Vegetarian Dishes