This is a quick, easy and tasty meal that you can whip up after work with minimum fuss.
1 packet of Latina fresh Roast vegetable agnolotti
1/3 Jap pumpkin, cut into 3cm cubes
4 cloves garlic, left in peel
1 onion, peeled and quatered
6 sundried tomatoes, chopped
1 small sprig rosemary
1 small bunch sweet basil
salt and pepper to taste
50gms danish fetta
10 pitted kalamata olives (with a little brine)
a drizzle of rosemary infused extra virgin olive oil.
Put pumpkin, garlic and onions onto a baking tray. Lightly spray with oil. Bake for 30 minutes at 190 celcius or until garlic is soft and pumpkin is starting to brown.
Peel the garlic, and put all the baked ingredients into a stick mixer chopper bowl. Set to medium speed and whizz until chopped. Add sundried tomatoes, herbs and spices. Add a little olive brine if you like.
Whizz again until it is a thick, chunky puree.
Cook pasta as directed on packet. Drain.
Spoon pasta into bowls, spoon on pumpkin sauce. Crumble fetta on top and add olives. Drizzle with infused olive oil.
Takes about 40 minutes from chopping to eating!
