Fasta, pasta! Tonight we’re whipping up a simple, fresh, and flavourful Tomato, Olive & Feta Pasta that will leave the whole family satisfied. Plus, it makes awesome leftovers – hot or cold!
Pumpkin creates a naturally creamy pasta sauce but also contains fibre and nutrition. Toss this simple to make spicy pumpkin sauce over prepared spaghetti, linguine or your favourite pasta for an easy weeknight dinner. Simply omit the chilli flakes if you prefer no heat. Any seasonal squash variety can be used instead of pumpkin.
1. In a medium pot, heat the olive oil. Add the onion, garlic, pumpkin, and chilli flakes. Cook until the onions are softened and fragrant (about 6 minutes). Add the vegetable stock, bring to a boil and then reduce to a simmer for 20 minutes, or until the pumpkin is soft and easily pierced with a fork.
2. Cook the pasta per package directions. Rinse and drain the pasta and place it back into the cooking pot.
3. Carefully transfer the cooked pumpkin mixture to a food processor and blend until smooth and creamy. Add the cream cheese and blend until combined.
4. Add the pumpkin sauce to the cooked pasta and stir to coat. Serve immediately with fresh parsley and or grated parmesan.