A Simply Seasonal Roasted Butternut & Red Onion Pasta with Feta, Herbs and Almonds

A delicious pasta salad made with Orzo, butternut, onions and herbs from Simply Seasonal. Serve it warm or at room temperature, as a main or a side dish.

Course: Mains

Dietary: No Added Sugar, Refined Sugar Free, Vegetarian

Servings: 4 main servings (6-8 sides)

Ingredients

500 grams butternut or pumpkin peeled and cubed
3 large red onions sliced into slim wedges
3 tablespoon olive oil plus extra
salt and pepper to taste
500 grams orzo pasta you can also use rosmarino or risoni
1 small bunch fresh Italian parsley finely chopped
1 small bunch fresh mint finely chopped (you can also use basil or dill)
2-3 rounds feta cheese crumbled
1 squeeze lemon juice to taste
¼-½ cup flaked almonds lightly toasted in a pan

Instructions

Preheat the oven to 220°C.
On a large baking sheet lined with baking paper, spread out the butternut (or pumpkin) and red onions. Drizzle with olive oil and season generously with salt and pepper. Roast for 25 minutes until tender and golden brown.
In the meantime, bring a large pot of salted water to boil. Cook the pasta for 7 minutes, then drain.
Add a drizzle of olive oil to the pasta and stir to coat, then transfer the pasta to a large serving bowl, adding the roasted pumpkin and onions. Add the parsley, mint, feta and a squeeze of lemon juice. Season with salt and pepper and gently stir to mix well. Top with the toasted almonds and serve warm or at room temprature.