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Pumpkin and Feta Spaghetti


  • 3 cups of pumpkin, cubed
  • 3 tbsp of olive oil
  • 1/2 cup of feta, crumbled
  • 1 large onion, chopped
  • 1 tbsp of butter
  • 1 box of penne pasta, boiled
  • 2 cups of fresh rocket leaves
  • 1/2 tbsp of honey
  • salt and pepper
  • 2 tbsp of fresh rosemary, chopped


  1. Rub the pumpkin and onions with olive oil and bake them in the oven for 10-15 minutes.
  2. Boil and strain the pasta.
  3. Quickly add the rocket salad, butter, rosemary and honey.
  4. Remove the pumpkin and onions from the oven and add them to the pasta.
  5. Add the feta and salt and pepper to taste.
  6. Mix well.

Serves: 4 persons




Corn Chowder Pasta


  • 1/2 cup of butter
  • 1/2 onion, chopped
  • 1 can of corn, drained and rinsed
  • 2 tbsp of lime juice
  • 1/2 cup of cream
  • 1/2 cup of fresh coriander, chopped
  • 1 package of small bowtie pasta, boiled


  1. Sautee the onion and the corn in the butter for 5 minutes.
  2. Add the cream, coriander and lime juice and sauté for another 6-8 minutes.
  3. Boil and strain the pasta.
  4. Add it to the corn chowder sauce and mix well.
  5. Serve immediately.

Serves: 4 persons

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