Creamy Lumaconi with Spiced Sweet Potato, Roasted Red Onion and Feta with Chili-Lime Pepitas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the sweet potato and red onion with 2 tablespoons olive oil, smoked paprika, cumin, 1/4 teaspoon red pepper flakes, salt, and black pepper. Spread in a single layer.

2. 2

   Roast for 25 minutes at 220 °C / 425 °F, stirring once halfway through, until the sweet potato is very tender and the red onion is browned at the edges.

3. 3

   Meanwhile, bring a large pot of well-salted water to a boil. Cook the lumaconi pasta until al dente according to the package. Reserve 3/4 cup / 180 ml pasta water and drain the pasta.

4. 4

   In a small skillet over medium heat, toast the pumpkin seeds with 1 tablespoon olive oil for 2 to 3 minutes until they start to crackle. Add the honey, half of the lime zest, and the remaining red pepper flakes. Cook 30 seconds more, stirring, then transfer to a plate so they do not burn.

5. 5

   Transfer the roasted sweet potato to a blender with half of the roasted red onion, the garlic, heavy cream, 1 tablespoon lime juice, half of the feta, and 1/2 cup / 120 ml of the reserved pasta water. Blend until completely smooth.

6. 6

   Heat a large skillet over medium-low heat. Pour in the sweet potato sauce and cook for 2 minutes, stirring. If it is too thick, add the remaining pasta water little by little until the sauce is silky and coats the pasta.

7. 7

   Add the drained pasta and the remaining roasted red onion. Toss for 1 to 2 minutes so the lumaconi absorbs some of the sauce. Add the remaining lime juice and adjust the salt.

8. 8

   Serve the pasta topped with the remaining feta, the chili-lime pepitas, chopped fresh cilantro, and the rest of the lime zest.