Pasta with Butternut Sweet Potato and Feta2016-02-25
- Servings : 4
- Prep Time : 35m
- Cook Time : 40m
- Ready In : 1:15 h
Sweet potato and butternut together with tangy feta cheese are a winning combination. Best of all is that it is vegetarian – so a perfect option for a meatless Monday dinner!
- 350g Sweet Potato, peeled and cubed
- 350g Butternut, peeled and cubed
- 1 Red Pepper, deseeded and sliced
- 30ml Olive Oil
- 1 Onion, finely diced
- 500ml water
- 1 sachet KNORR Cream of Tomato soup
- 250g Pasta shells, boiled and drained
- 75g Feta cheese, crumbled
Preheat Oven to 200°C.
Place chopped sweet potato, butternut and red pepper into an oven proof roasting tray and drizzle with 15ml of olive oil.
Cover with tin foil and roast in the oven for about 30 minutes or until the butternut is soft then remove from the oven.
In the meantime heat the remaining oil in a pot and fry the onion until soft.
Add the water and stir in the sachet of KNORR Cream of tomato Soup then allow to simmer for 5 minutes to thicken.
Stir in the cooked vegetables and pasta shells then add the feta cheese and stir until melted.