penne with pumpkin and parmesan

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Recipe Image

Serves 6


  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 3 tablespoons freshly grated parmigiano-reggiano
  • 1 kg pumpkin peeled, cut into 3 cm cubes
  • 600g penne pasta
  • 1 bunch rocket leaves


Preheat the oven to 180 C.
Pour 1/4 cup of oil into a bowl and mix with some sea salt and pepper and the cheese. Toss through the pumpkin and then place pumpkin into a baking dish. Bake for 45 minutes or until tender. Cook the pasta in boiling salted water until al dente, drain and toss with the pumpkin and rocket. Drizzle with a little extra oil and serve.

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