Creamy Pumpkin Rigatoni

By Stephcooksstuff · 40 min

Ingredients

Instructions

1. Preheat the oven to 180°C.
2. Line a baking tray with baking paper. Peel the pumpkin quarter, dice it into 2 cm cubes and spread them on the tray.
3. Remove the core from the red capsicum, cut it into large chunks and add to the tray with the pumpkin.
4. Halve the brown onion with its skin on and add it to the tray. Cut the whole head of garlic in half and add it too.
5. Place the 200 g block of fetta in the centre of the tray. Drizzle with the 2 tbsp olive oil and season with salt and pepper.
6. Bake for 45 minutes, until the vegetables are cooked and the fetta is soft.
7. While the vegetables and fetta bake, cook the 500 g bag of rigatoni according to the packet. Reserve some of the pasta water, drain the rest and set the pasta aside.
8. Once the vegetables have cooled slightly, squeeze the soft flesh out of the onion and garlic, discard the skins, and put it into a blending jug with the rest of the roasted vegetables.
9. Add 2 to 3 ladles of the reserved pasta water to the jug and blend with a stick blender until smooth and creamy.
10. Toast the walnuts in a pan or in the oven and set aside.
11. Stir the creamy sauce through the cooked rigatoni until every piece is coated.
12. Spoon into bowls, scatter the toasted walnuts over and finish with black pepper.

Summarized from Stephcooksstuff's video. Watch it for the details.