Goats' cheese pasta with lemon caramelised onion and roasted pumpkin.
This latest series of recipes is, as the Master Chef presenters would say, 'heroing' two products - and this week it is caramelised onions! They add depth of flavour while the addition of lemon brightens the palate. Pumpkin just says winter comfort and, with the tang of feta and the onion jam, this dish is a winner! So grab a jar of Ali's Lemon Caramelised Onion and give this recipe a try.
Ingredients
1 cup pumpkin, peeled and diced
2 tbsp olive oil
Coarse salt
500g pasta (your choice)
250g goat cheese, crumbled
5 tbsp butter
2 cloves garlic, minced or pressed
1/2 cup dry white wine
1/4 cup fresh basil, chopped
1 tbsp fresh thyme, finely chopped
1 jar Ali's Lemon Caramelised Onion
Salt and pepper, to taste
Optional: Caramelised walnuts
Method
Preheat oven to 200°C.
Place pumpkin in roasting pan, drizzle with olive oil and sprinkle with coarse salt (a good pinch or two). Toss and ensure the pumpkin is just one layer. Bake until tender and browned, stirring occasionally, 20 to 25 minutes.
Cook pasta until al dente. Drain, reserving 1/2 cup of the pasta water.
Meanwhile, crumble the goat cheese in the bottom of large bowl and set aside.
Melt butter over medium heat, stir in garlic and sauté until fragrant, about 30 seconds.
Stir in the white wine and cook until slightly reduced, about 2 minutes. Turn off the heat, and add the basil and thyme.
Add pasta to the goat cheese, toss until it evenly coats the pasta (pour a little of the reserved water on top if you need to loosen the cheese).
Pour the butter-herb mixture on top, and toss until combined.
Add pumpkin and Ali's Lemon Caramelised Onion, and toss gently until combined.Season with salt and pepper to taste, and top with toasted walnuts, if desired.