Roasted Pumpkin Risoni
Roasted vegetables with risoni pasta in a creamy sauce
Pasta
Yield: 2 servings
Recipe
Ingredients
- 250g butternut pumpkin
- 125g cherry tomatoes
- 100g risoni pasta
- 1 zucchini
- 1 red bell pepper
- 1 brown onion
- 1 simple spice mix
- 1 vegetable stock pot
- 125ml vegetable broth
- 60ml thickened cream
- 30ml olive oil
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp honey
- for garnish grated parmesan cheese
- for garnish fetta cheese
- for garnish fresh parsley
- to taste salt
- to taste pepper
Method
- 1. Preheat oven to 220°C.
- 2. Slice pumpkin into thin wedges.
- 3. Slice zucchini into rounds.
- 4. Slice red onion and tomato into wedges.
- 5. Place pumpkin on a lined tray, sprinkle with oregano, drizzle with olive oil, and season with salt. Roast for 20-25 mins.
- 6. On a second lined tray, place zucchini, red onion, and tomato. Drizzle with olive oil, season with salt, and roast for 15-20 mins.
- 7. In a saucepan, sauté the simple spice mix and minced garlic in olive oil until fragrant, about 1 min.
- 8. Stir in risoni, vegetable stock pot, cream, and water. Simmer until risoni is al dente, 12-15 mins.
- 9. Stir roasted veggies into the risoni.
- 10. Divide into bowls.
- 11. Top with roasted pumpkin, drizzle with honey.
- 12. Finish with crumbled fetta.