Today I cleaned out the fridge. It’s one of those jobs I don’t like, I don’t know why, it’s not a hard job by anyone’s standards. But I tend to leave it until I’ve run out of storage containers for leftovers. We always have a ton of leftovers, I cook for a family of 6 when we are only a family 3 (one of us at 3 is really only 1/3 of a person in food intake). I don’t like ‘my fridge’, we have a testy relationship. It has depth (and not the good kind), but not width and inevitably things can get lost in the dark recesses until I do my clean out. It will freeze my vegetables intermittently so they turn into a mushy unusable goo. I yearn for a refrigerator with french doors and a slide out freezer drawer. Aahh, that is the stuff dreams are made of. But I digress, the clean out reminds me of what produce I have left and I need to make way for all the fresh finds I hope to pick up at the weekends market.
My mother in law recently visited bringing with her two of the largest pumpkins you have ever seen that she had picked up on her way down to see us. She lives 4 hours North of us. I love pumpkin but I have a tendency to combine it with a roast or to make soup (a spectacular Thai one by the way). I also found some tasty feta and a bag of baby spinach. My daughter requested pasta tonight as she does every other night so I thought why not? Maybe I should throw together a pasta. The result was delicious. My husband commented that this was his new favourite and that it should become a regular on the menu. Not bad for an experiment. Try it for yourself, would love to hear what you think.
PUMPKIN, FETA AND SPINACH PASTA
(4 generous serves)
1 kg pumpkin, peeled and chopped into cubes
6 cloves of garlic, peeled
Handful of fresh Rosemary
2 generous handfuls of baby Spinach
1 red onion, sliced
1 tablespoon raw honey
1/2 cup of vegetable stock
300g organic pasta (I used Spirals because my daughter thought they looked pretty!)
Preheat oven to 180° C. Place the pumpkin and garlic cloves in a baking tray, drizzle with olive oil and top with the rosemary, this will smell divine while it is cooking. Roast it until cooked, I cooked it for about 40 minutes, I then turned the oven off and left it in there to keep warm. For the next step I used a deep stovetop casserole dish, you could use a deep frypan as well. Cook the onion in a little olive oil until just transparent, add the tablespoon of raw honey and cook until caramelised (this shouldn’t take any longer than a couple of minutes), add the stock and let it cook for about 5 minutes stirring until the stock has reduced. Add the pumpkin and stir. Add the pasta and stir. Stir through the spinach until slightly wilted and add the feta. Cook until the feta is slightly warmed through, won’t take any more than a couple of minutes.
That’s it! You’re ready to serve! You won’t be disappointed!