Pasta with Butternut, Sweet Potato and Feta

Pasta with Butternut, Sweet Potato and Feta

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Sweet potato and butternut together with tangy feta cheese are a winning combination. Best of all is that it is vegetarian - so a perfect option for a meatless Monday dinner!

  • Recipe serves4
  • Preparation time35 minutes
  • Cooking time40 minutes


  • 350 gram Sweet Potato, peeled and cubed
  • 350 gram Butternut, peeled and cubed
  • 1 Red Pepper, deseeded and sliced
  • 30 millilitres Olive Oil
  • 1 Onion, finely diced
  • 500 millilitres Water
  • 1 sachet KNORR Cream of Tomato soup
  • 250 gram Pasta shells, boiled and drained
  • 75 gram Feta cheese, crumbled


  • Preheat oven to 200°C.
  • Place chopped sweet potato, butternut and red pepper into an oven proof roasting tray and drizzle with 15ml of olive oil.
  • Cover with tin foil and roast in the oven for about 30 minutes or until the butternut is soft then remove from the oven.
  • In the meantime heat the remaining oil in a pot and fry the onion until soft.
  • Add the water and stir in the sachet of KNORR Cream of tomato Soup then allow to simmer for 5 minutes to thicken.
  • Stir in the cooked vegetables and pasta shells then add the feta cheese and stir until melted.