Butternut, feta and garlic spaghetti

1 Preheat oven to 180°C. Line a large roasting dish with baking paper. Place pumpkin evenly in dish and bake for 30-40 minutes until cooked through, shaking occasionally and adding tomatoes in the last 10 minutes of cooking. Remove from oven and set aside squash and tomatoes separately.

2 Meanwhile, bring a large pot of water to the boil and cook spaghetti according to packet instructions.

3 While the pasta is cooking, heat the extra-virgin olive oil in a large non-stick frypan over low heat. Add garlic and chilli if using then cook, stirring, for 1-2 minutes until fragrant. Watch closely so the garlic doesn’t burn.

4 Drain the cooked spaghetti, reserving 1 cup of the cooking water. Add the spaghetti to the frypan and stir to coat evenly in oil and garlic. Increase heat to medium and add a little of the pasta cooking water, stirring quickly to make a light sauce. Gently stir through parsley, pumpkin and tomatoes. Remove from heat and stir through rocket, then crumble over the feta and sprinkle pine nuts over top.

5 Divide among 4 pasta bowls to serve.