Here's a simple, healthy but most importantly tasty dinner idea, suitable for vegetarians: Some al dente pasta, a sprinkling of tangy goat's feta, the crunch of pine nuts and the sweetness of seasonal roast pumpkin.
300g peeled pumpkin, diced
4 tbsp extra virgin olive oil
1 tsp thyme leaves
sea salt and freshly ground black pepper
3/4 cup marinated soft goat's feta
400g strozzapreti pasta
1 red onion, sliced 5mm thick
2 cloves garlic, finely chopped
2 tbsp white wine
150g baby spinach leaves
1/4 cup toasted pine nuts
Preheat oven to 180°C. Place pumpkin on an oven tray, drizzle with 2 tbsp of oil, scatter with thyme leaves, season with sea salt and toss to combine. Roast for 25-30 minutes or until browned.
Drain the feta. Cut into small pieces. Leave at room temperature.
In a pot of boiling salted water, cook pasta until al dente, about 10 minutes. Drain well, but reserve a little of the pasta water. Put the drained pasta back into the pot to keep warm.
Heat the remaining oil in a frying pan over a low heat; add the onion and garlic and a pinch of salt. Cook until the onion is soft, about 10 minutes, then add the white wine and simmer for about 30 seconds.
Add the pumpkin, spinach and pine nuts to the pan and season with sea salt and black pepper. Drizzle in a little of the pasta water to help the flavours come together. Cook until spinach is just wilted.
Add pumpkin mixture to the pot of pasta, along with the feta. Stir everything through, then serve immediately.