Chorizo, Pumpkin and Feta Pasta

June 13th, 2009

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Can you imagine how we felt when we had used up only half the amount of pumpkin we had roasted for a pizza, with half a block (100g) of feta still in the fridge? Well I may have been a little apprehensive as to what to do with these… maybe make another pizza – I do love pizza.

How about a pasta sauce? Nick suggested.

Having already used up all the cream I had bought for a dessert, I thought, well… that combination does go lovely with the tomato base of the pizza, sure give it a go.

So as Nick concocted this recipe the first time, no photos were taken (as we weren’t sure of how it would turn out). As time passes, we realise we will be making it time and time again and always leaving some left over pumpkin and feta from the pizzas (as if the pumpkin is already roasted previously, this recipe will take less than an hour from start to eating).

The lovely feta falls apart slightly in this lovely pasta dish, producing a slightly creamy pasta sauce, the pumpkin adds a lovely depth to the meal and the chorizo (which can be left out for a vegetarian option) is cut into many pieces to ensure a smoky spiced flavour hit in many mouthfuls. I hope everyone enjoys this as much as I do.

Chorizo, Pumpkin, Feta Pasta
Serves: 6-8

1 tablespoon olive oil
1 chorizo, sliced thinly (0.5cm), then slices cut in 2 or 3 pieces
1 onion, finely diced
3 cloves garlic, finely diced
400g diced tomatoes
¼ cup red wine
¼ cup white wine
1 tablespoon mixed herbs
1 tablespoon sugar
1 teaspoon salt
2 tablespoons tomato paste
1/6 (400-600g) Kent pumpkin, or any other pumpkin, cut into cubes and roasted
100g Feta cubed (any variety will work, including Danish feta, reduced fat, Greek etc)
500g penne pasta

If not already roasted, place cubed pumpkin pieces on a baking tray with baking paper. Brush with a little olive oil. Roast in a preheated oven at 180C for 20 minutes or until pumpkin is soft. This can be stored in the fridge and used within couple of days.

Start pasta cooking.

Place diced tomatoes, red wine and garlic in a small food processor and blend.

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Place oil in a medium saucepan and heat over medium/high heat. Once hot, add chorizo (be careful of oil spitting) and cook stirring occasionally until chorizo is starting to turn brown. Add onions and cook for 5 minutes or until onion becomes soft.

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Add tomato mix and cook for a few minutes. Add the white wine, herbs, salt, sugar and tomato paste. Cook for 5 minutes or until pasta is ready to be drained. When pasta is al dente, drain in colander. Add the pumpkin and feta and stir gently through sauce mix. Place drained pasta back in large pot. Add sauce to pasta and stir gently. Serve.

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8 Comments

  1. Parita says:

    looks good, send it to Presto Pasta nights!

  2. Steph says:

    Looks very tasty! Pumpkin and feta are a great combination 🙂 I don’t know why I’ve never used it in a pasta sauce before!

  3. Sounds like your leftovers have lead to a beautiful new dish. I love pumpkin and fetta, so I’ll have to try this one.

  4. Any recipe with feta can’t fail! Oh it’s so delish 🙂 And the fact that you paired it with pumpkin….sublime 🙂

  5. Beta Gal says:

    Interesting flavour combination. Pumpkin is not something I normally go for, but the chorizo and fetta should add some good saltiness.

  6. I love chorizo and feta with pasta! I made a similar pasta with papardelle and it was so well received. I can imagine pumpkin really adds to it! 🙂

  7. Yumm, that sounds delicious! Imake something very similar, but instead of using the tomato base i just saute everything in a little olive oil and chuck in some baby spinach leaves to finish it. Its so yummy! pumpkin and chorizo were made to be together!

  8. Anita says:

    Hi Parita – Presto Pasta nights sound fun!

    Hi Steph – it works with everything else – hope you like it with pasta!

    Hi Arwen – I hope you do try it. Feel free to add and remove ingredients as you see fit 🙂

    Hi Alexandra – it certainly can’t fail 😛

    Hi Beta Gal – It does sound a bit odd at first, but the flavour is much better and more interesting than expected.

    Hi Lorraine – Sounds great!

    Hi Maria – I like the sound of that too, I’ll have to try it sometime 🙂

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