Pesto, Roast Pumpkin & Fetta Risoni
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Pesto, Roast Pumpkin & Fetta Risoni

Pesto, Roast Pumpkin & Fetta Risoni

with Lemon & Chilli Pangrattato

This colourful pasta dish is flavour-packed with basil pesto, fetta and roasted pumpkin. Topped with pangrattato for added crunch, it's super special and sure to satisfy.

Under 650kcal

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount



1 packet

Peeled & Chopped Pumpkin

3 clove


1 bag

baby spinach leaves



1 cube

vegetable stock

1.5 packet


(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 bag


½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )


chilli flakes

1 sachet

basil pesto

(Contains Milk;)

1 block

fetta cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup



Nutritional Values

per serving
Energy (kJ)2360 kJ
Calories0 kcal
Fat19.3 g
of which saturates8.6 g
Carbohydrate68.8 g
of which sugars7.6 g
Dietary Fibre0 g
Protein23.5 g
Cholesterol0 mg
Sodium1022 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan


Roast the veggies

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 salt and pepper. Spread in a single layer and roast until tender, 20-25 minutes.

Get prepped

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Zest the lemon to get a good pinch, then slice into wedges.

Cook the risoni

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). 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! ‘Al dente’ risoni is cooked through but still slightly firm in the centre.

Make the pangrattato

While the risoni is cooking, roughly chop the parsley leaves. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) 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 salt and pepper and stir through the parsley. Remove the pan from the heat.

TIP: Add more or less lime zest to taste.

Finish the risoni

Transfer the risoni to a large bowl. Gently stir the roasted veggies, baby spinach, basil pesto, a good squeeze of lemon juice and 1/2 the fetta through the risoni. Season with salt and pepper.

Serve up

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.