Pasta with chorizo, pumpkin, feta and walnuts

Pasta with chorizo, pumpkin, feta and walnuts
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 2 onions
  • 40 gr chorizo
  • 2 cloves of garlic
  • +/-1 kg pumpkin
  • 600 gr tinned, chopped tomatoes
  • parsley
  • 250 gr spaghetti
Salad side dish
  • 200 gr feta cheese
  • 30 gr walnuts
  • 50 gr rocket
  • 200 gr black olives
  1. Dice onion, chorizo, and garlic. These can be mixed once cut.
  2. Clean and dice the pumpkin.
  3. Toast the walnuts.
  4. Dice the feta cheese.
  1. Cook the onion, chorizo, and garlic until soft.
  2. Next, stir in the tinned chopped tomatoes, and parsley and bring the sauce to a simmer. Season to taste.
  3. Coat the pumpkin with some oil and season to taste. Transfer to a baking tray lined with baking paper.
  4. Roast the pumpkin in a oven preheated to 200C for 10 min or until just cooked.
  5. Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
  6. Serve the pasta with the grilled pumpkin. Serve on the side the feta cheese, rocket, black olives and toasted walnuts.
Stuff to know
This quantity will yield +/- 4 portions.
Omit the chorizo for a vegetarian version.
If the sauce seems too thick, add some extra tinned chopped tomatoes or stock.
If the sauce is too thin, mix some corn starch with cold water and add that the sauce, which will thicken when it comes back to the boil.