Pasta With Roast Butternut Squash, Feta & Basil - Vegetarian

Submitted by Lynne Krywulycz

"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: 40mins
• Ingredients: 8
• 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.