Garlic, Roast Pumpkin and Halloumi Pasta

For five people (quantities for ten are given below)

½ of a large pumpkin (about 2kg)
10 garlic cloves, peeled and halved
olive oil
salt & pepper
500g dried penne or other shaped pasta
150g crème fraiche
250g Halloumi cheese
1 bunch of fresh basil, stems discarded
crusty bread, to serve

Method

1. Heat the oven to 240C/475F/gas 8.
2. Peel the pumpkin, remove the seeds and cut the flesh into 2mm chunks.
3. Toss the chunks and garlic cloves in enough olive oil to coat them lightly. Season with salt and pepper and scatter the chunks and cloves over a baking tray. Bake them until soft and caramelized – about 30 minutes.
4. 10 minutes before the pumpkin is ready, boil the pasta until just cooked. Drain and toss it with olive oil.
5. Meanwhile, slice the Halloumi into strips, and sauté them in olive oil until golden.
6. Remove the roasted pumpkin and garlic from the oven and toss them with the pasta, Halloumi, crème fraiché, and basil.
7. Serve in warmed bowls with a chunk of crusty bread.

Each serving provides:
Kcal: 412kcal
Protein: 17.8g
Fat: 11.7g (of which saturated fat: 0.7g)
Carbohydrate: 58.6g (of which sugars: 12.1g)
Fibre: Trace

Nutrition Point:

a) This recipe is high in vitamin A and in vitamin C.

For ten people

1 large pumpkin (about 4kg)
20 garlic cloves, peeled and halved
olive oil
salt & pepper
1kg dried penne or other shaped pasta
300g crème fraiche
500g Halloumi cheese
2 bunches of fresh basil, stems discarded
crusty bread, to serve

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