Pesto, Roast Pumpkin & Fetta Risoni

Pesto, Roast Pumpkin & Fetta Risoni

with Lemon & Chilli Pangrattato

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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.

Tags:Under 650kcalVeggie
Allergens:GlutenMilkTree Nuts

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

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

peeled & chopped pumpkin

3 clove


1 bag

baby spinach leaves



1 cube

vegetable stock

1.5 packet


(ContainsGlutenMay be present Egg, Soy, Tree Nuts, Milk, Peanuts, Sesame)

1 bag


½ packet

panko breadcrumbs


1 sachet

chilli flakes

1 block

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

fetta cheese


Not included in your delivery

olive oil

2 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2360 kJ
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
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.