Pumpkin and Feta Green Pea Penne

Serves 2

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 2 tbsp olive oil
  • 300g pumpkin
  • 1 brown onion
  • 3 garlic cloves
  • 1 tbsp pumpkin seeds
  • 250g FREEE Green Pea Penne
  • 100g feta
  • 100g small tomatoes
  • 2 lemons, squeezed
  • salt and pepper
  1. Pre-heat the oven and pour the oil onto a baking tray.
  2. Peel and chop the pumpkin into 15mm/½” cubes, transfer them to the baking tray, turn them in the oil and bake for 15 minutes.
  3. Slice the onion and dice the garlic, add them to the pumpkin baking tray, turn everything over in the oil and cook for 5-7 minutes until cooked.
  4. Spread the pumpkin seeds out on the other baking tray and cook for 5 minutes until golden and starting to pop.
  5. Bring a large pan of salted water to a rapid boil, add the pasta and cook for 6-8 minutes.
  6. While the pasta is cooking, chop the feta into 10mm/⅜” cubes, halve the tomatoes and squeeze the lemons.
  7. Drain the pasta, and return it to its pan.
  8. Add the pumpkin and onion, prepared feta, tomatoes, lemon juice, salt and pepper and stir gently to combine.
  9. Scatter the pumpkin seeds over the top and serve immediately.

Equipment

2x baking trays, saucepan

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-30 minutes

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Ingredients

Change Quantities:
  • 2 tbsp olive oil
  • 300g pumpkin
  • 1 brown onion
  • 3 garlic cloves
  • 1 tbsp pumpkin seeds
  • 250g FREEE Green Pea Penne
  • 100g feta
  • 100g small tomatoes
  • 2 lemons, squeezed
  • salt and pepper

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