Pasta With Roast Butternut Squash, Feta & Basil - Vegetarian

This is delightful with a handful of pine nuts tossed in with the squash and peppers for the last 4-5 minutes of baking - don't let them colour.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 375  g fettuccine pasta
• 500  g  butternut squash, sliced 1cm thick
• 1⁄4 cup olive oil
• 2  tablespoons lemon juice
• 1  teaspoon  finely grated lemon zest
• 125  g feta cheese, crumbled
• 180  g  roasted red peppers, thickly sliced
• 1  cup  baby basil leaves

Directions

1. Cook the pasta in a saucepan of boiling salted water until just tender, then drain.
2. Meanwhile, toss the squash with 1 tablespoon of the olive oil and lay flat on a baking tray. Roast in the oven for 15-20 minutes until tender.
3. For the dressing, place the remaining 2 tablespoons of oil in a small bowl with lemon juice and zest. Whisk to combine.
4. Combine the drained pasta, feta, capsicum and basil in a bowl. Add the dressing, season with salt and pepper, then toss to combine. Gently stir through the roasted pumpkin and serve.