300g curly fettuccine 

400g Dodoni Feta 

400g cherry tomatoes 

2 garlic cloves, crushed 

Olive oil, for drizzling

Salt and Pepper to taste 

1 cup pumpkin, chopped into cubes 

1 small zucchini, chopped into cubes 

1 red onion, sliced into small cubes 

1 red capsicum, , sliced into cubes 

Dried oregano, sprinkle 

1. Pre heat oven to 180 degrees celsius
2. In one tray, add your blocks of feta at the bottom (you can leave them whole) and cover with the cherry tomatoes. Drizzle olive oil all over so they’re covered well. Season with salt, pepper and dried oregano. Place this into the oven for 40 minutes, or until tomatoes have burst and feta is lightly brown. 
3. In a seperate lined baking tray, add pumpkin, onion, zucchini and capsicum and coat with olive oil, salt, pepper and oregano. Toss to completely coat. Place in the oven along side the feta dish for 30 minutes, or until veggies are tender. 
4. Meanwhile, cook your pasta in lightly salted water until al dente. Drain and set aside. 
5. Once the feta dish is ready, using a spoon mix the feta and tomatoes together (it should be super soft!) and add in your pasta. Mix through well and then add in your vegetables and mix through lightly. 
6. Serve!