This is a great-tasting and easy-to-make pasta dish that is sure to please everyone. Plus, if you’re serving this to fussy eaters, you can blend the roasted ingredients into a sauce.
- 500g pasta (penne rigate, but any pasta will do)
- 1 medium Butternut, halved
- 300g Cherry Tomatoes
- Sea Salt
- Black Pepper
- Olive oil
- Dried Basil
- Feta (optional)
- Light the COBB with a CobbleStone to preheat the Aluminium Grill Grid, Roast Rack and lid for 10 minutes.
- Slice the butternuts in half, remove the pips and scrape with a fork. Brush with olive oil and sprinkle with oregano, dried basil and rosemary, sea salt and black pepper.
- Bake in the COBB at 240°C for around 40 minutes.
- Sprinkle olive oil, sea salt and black pepper over cherry tomatoes and bake for 20 minutes along with the butternut.
- Remove the butternut and cherry tomatoes along with the Roast Rack. Add pasta and salted water to the Frying Dish and cook a little more than half of the recommended time (eg: if al dente is 10 minutes, cook for 6).
- In the meantime, chop the butternut into small blocks with the skin still attached (don’t remove the skin, it is edible and has a number of nutrients). The smaller the blocks the easier it is to eat. You are welcome to add some pasta water to the chopped butternut to blend it with the cherry tomatoes to make a sauce instead.
- Remove some of the water from the dish, leaving 2 ladles of pasta water.
- Bring to a simmer and cook, stirring often, until the water has evaporated. Continue to add more pasta water, one ladle at a time (might only need 1-2 more) until pasta is al dente/cooked through.
- Add the chopped butternut, whole cherry tomatoes and whatever drippings may still be left over to the pasta, and gently stir in (if you made a sauce, pour that in).
- Sprinkle feta over if you would like and season to taste.
- Now you can sit back, relax and enjoy your meal.