Pumpkin and feta pasta from the oven

Ingredients

Hokkaido Pumpkin (frisch) 400 Portion

Gewicht ohne Kerne

Feta (Basis) 200 Portion

Fresh red onion 1 Piece

Garlic cloves 2 Piece

Cherry tomatoes (Edeka) 1 Portion

10 Stück

Sweet bell pepper red fresh (Basis) 70 Portion

1/2

Tortiglioni (Buitoni) 200 Portion

oder andere Nudeln nach Wahl

Olive oil (Basis) 1 Tablespoon

Preparation

1. 1

   Wash the hokkaido and cut roughly into wedges, place in a baking dish together with 150g of the feta.

2. 2

   Add the onion, bell pepper, cherry tomatoes and garlic directly. Add a little olive oil, salt and pepper, then cook at 180°C for approx. 30 mins.

3. 3

   Meanwhile, cook the pasta in boiling salted water until al dente according to the packet instructions

4. 4

   Finely puree the vegetables in a blender, then gradually add some of the pasta water, so you can decide how creamy you want the sauce to be. Season to taste, add the pasta, mix and you're done!