home iconhome iconRecipe Archive
arrow right iconarrow right icon
ModOz Recipes
Pesto, Roast Pumpkin & Fetta Risoni

Pesto, Roast Pumpkin & Fetta Risoni

with Lemon & Chilli Pangrattato

Read more

Cosy up to this nourishing pasta dish with flavour-packed basil pesto, fetta and roasted pumpkin. Topped with pangrattato for added crunch, it's super special and sure to satisfy.

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 packet

peeled & chopped pumpkin

3 clove


1 bag

baby spinach leaves

½ unit


1 cube

vegetable stock

1.5 packet


(ContainsGlutenMay be presentEgg, Soy)

1 bag


½ packet

panko breadcrumbs


1 pinch

chilli flakes

1 tub

basil pesto

(ContainsMilk, Tree NutsMay be presentEgg)

1 block

fetta cheese


Not included in your delivery

olive oil

2 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2770 kJ
Fat28.6 g
of which saturates10.1 g
Carbohydrate72.1 g
of which sugars9.1 g
Protein24.8 g
Sodium1100 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini into 2cm half-moons. Place the zucchini and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.


While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves. Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges.


In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add 1/2 the garlic and cook until fragrant, 1 minute. Add the water, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and risoni (see ingredients list). Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is al dente and the water is absorbed, 13-15 minutes.

TIP: Add a splash more water if the risoni looks dry!


While the risoni is cooking, roughly chop the parsley. In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add the lemon zest, a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper and stir through the parsley. Transfer to a medium bowl.

TIP: Add more or less lemon zest according to your taste.


Gently stir the roasted vegetables, baby spinach, basil pesto, a good squeeze of lemon juice and 1/2 the fetta through the risoni and season with salt and pepper.


Divide the pesto, roast pumpkin and fetta risoni between plates. Sprinkle with the lemon and chilli pangrattato and crumble over the remaining fetta. Serve with any remaining lemon wedges.