Pumpkin is a fruit grown on a vine. Rich in potassium and beta-carotene that the body converts into vitamin A, pumpkins are best through autumn and winter.  They are low in calories and high in fibre.

They’re also extremely nutrient dense. Full of potassium and beta-carotene; that the body converts into vitamin A, which helps to reduce the risk of developing certain cancers, fights asthma and heart disease, and can delay ageing and body degeneration.

On top of that, they’re low in calories and high in fibre.

Everyone’s got their favourite way of preparing pumpkin, from soups to salads to scones. We’ve found a great recipe for roast pumpkin and feta pasta.

Recipe roast pumpkin and feta pasta

Ingredients

  • 500g pumpkin
  • 500g tomatoes
  • 4 cloves garlic
  • Olive oil
  • 100g feta
  • 400g pasta
  • Parmesan

Method

  1. Peel and chop the pumpkin and place in a baking pan with quartered tomatoes, garlic and olive oil.
  2. Toss to combine and bake for 1 ½ hours until soft and caramelised.
  3. Put pumpkin, tomatoes, garlic and feta in food processor. Blitz.
  4. Add sauce to cooked pasta.

Serve with shaved parmesan.

Fun fact

Pumpkins have been cultivated for over 5000 years!

Last Reviewed: 24/02/2021

myDr

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