Middle Eastern Pumpkin Cappelletti

Middle Eastern Pumpkin Cappelletti

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55 Minutes Prep
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2 Servings

This pumpkin cappelletti meal is bursting with mouth-watering flavour. Ingredients like zaatar spice and Greek yoghurt make it simply irresistible for the whole family.

Ingredient List

  • Small check mark in a circle icon 500g pumpkin, peeled and cut in to 2cm cubes
  • Small check mark in a circle icon 2 tablespoons olive oil
  • Small check mark in a circle icon 2 tablespoons zaatar spice mix (see below)
  • Small check mark in a circle icon ¹⁄3 cup full fat Greek yoghurt
  • Small check mark in a circle icon ¹⁄2 teaspoon harrisa (to taste)
  • Small check mark in a circle icon Handful fresh parsley leaves, chopped
  • Small check mark in a circle icon 280g pack Latina™ Fresh Roasted Pumpkin, Leek & Sage Cappelletti
Home made Zaatar spice mix
  • Small check mark in a circle icon ¹⁄4 cup sumac
  • Small check mark in a circle icon 2 tablespoons thyme
  • Small check mark in a circle icon 2 tablespoons marjoram
  • Small check mark in a circle icon 2 tablespoons oregano
  • Small check mark in a circle icon 1 teaspoon coarse salt

Preparation

  1. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Toss pumpkin, olive oil and spice mix together. Place in a single layer, on prepared tray. Roast for 40 minutes or until golden and tender. Remove from oven and gently break up cubes of pumpkin with a fork
  2. Combine yoghurt, harissa and parsley in a small bowl. Add cappelletti to a large pot of boiling water. Cook for 4 minutes. Drain, toss with pumpkin and top with a dollop of seasoned yoghurt.