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.

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.

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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