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Pasta with Butternut Sweet Potato and Feta

2016-02-25

Recipe Info

  • 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!

Ingredients

  • 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

Method

Step 1

Preheat Oven to 200°C.

Step 2

Place chopped sweet potato, butternut and red pepper into an oven proof roasting tray and drizzle with 15ml of olive oil.

Step 3

Cover with tin foil and roast in the oven for about 30 minutes or until the butternut is soft then remove from the oven.

Step 4

In the meantime heat the remaining oil in a pot and fry the onion until soft.

Step 5

Add the water and stir in the sachet of KNORR Cream of tomato Soup then allow to simmer for 5 minutes to thicken.

Step 6

Stir in the cooked vegetables and pasta shells then add the feta cheese and stir until melted.

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