Pumpkin, Roasted Tomatoes & Orzo Pasta

Prep Time:10mins - Cooking Time: 25mins - Serves: 4

Eating your veggies never looked or tasted so good! Try this easy winter warmer of a pasta dish. Add our Chicken Italia Sausages for that extra hit of protein.

Ingredients

• 1 Pack Heck! Chicken Italia Sausages
• 250g Orzo Pasta
• 1 x Small Pumpkin or butternut squash
• 225g Vine Cherry Tomatoes
• 280g Sundried Tomatoes
• 200g Feta Cheese
• Chicken stock cube / pot
• Salt & Pepper
• Oil for frying

Method

1. Pre-heat your oven to 180°c
2. Boil the kettle and cover the 250g of Orzo pasta in a large saucepan. Add in the chicken stock cube and stir. Leave to simmer on a low-medium heat until the pasta has softened. Continuously stir so that the pasta doesn’t stick to the bottom.
3. Whilst your pasta cooks, chop up your pumpkin or squash into 2cm cubed pieces and place onto a baking tray with the vine cherry tomatoes and a generous drizzle of olive oil and salt and pepper. Place in the oven to cook for around 15-20 minutes. Give them a shake half way through cooking. Add more oil if needed.
4. In a hot pan (with a little oil) cook your Heck! chicken sausages until golden brown on the outside and cooked all the way through. Once cooked, cut into bite sized pieces.
5. Whilst those parts cook, chop up the sun-dried tomatoes into small pieces
6. Once the pasta is cooked, drain the water and place back into the saucepan along with the cooked veg, Heck! chicken sausage pieces, sun-dried tomatoes, crumble in some feta, add about a tablespoon of the oil from the sun-dried tomato jar, season and serve. Finish with fresh basil.

Enjoy!