400 gr pumpkin
1 medium red onion
1 medium red pepper
2 cloves garlic, chopped
1 tbsp olive oil
2-3 large portobello mushrooms (about 150 gr)
300 gr penne, rigatoni or other short pasta
1/4 cup evaporated milk or cream
2-3 tsp basil pesto
1/2 tsp salt
about 100 gr feta, crumbled
pepper to taste
Heat oven to 225ºC. While the oven heats, peel and de-seed the pumpkin then cut the flesh into two-centimetre pieces. Cut the onion into about 12 thin wedges. Halve the red pepper, remove the seeds and pith then cut into 1 cm strips.
Place the prepared vegetables into a large bowl. Add the garlic and two tablespoons of oil and toss gently until the vegetables are coated with oil (add the extra oil if required).
Spread the vegetables in a single layer over a teflon or baking paper-lined roasting dish or sponge-roll tin, then place in the preheated oven. After 10 minutes gently turn the vegetables, add mushrooms and return to the oven for a further 10 minutes.
While the vegetables roast, cook the pasta in plenty of lightly salted, rapidly boiling water. Drain the cooked pasta, return to the cooking pot and toss with the remaining oil. Add the evaporated milk or cream, pesto and salt and stir to combine.
Remove the roasted vegetables from the oven and cut the mushrooms into strips about 1 cm wide. Gently stir the vegetables (plus any oil and/or juices) and about two thirds of the feta into the pasta. Season to taste with pepper and garnish with the remaining feta.