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Pumpkin Feta Pasta Recipe

Pumpkin Feta Pasta Recipe
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★★★★★

5.3 from 15 reviews

This Pumpkin Feta Pasta is a delicious and creamy autumn-inspired dish combining roasted butternut squash, tangy feta cheese, and tender pasta shells. Enhanced with garlic, thyme, and a handful of fresh spinach and walnuts, this recipe offers a perfect balance of savory, sweet, and crunchy textures for a comforting yet elegant meal.

Ingredients

Scale

Pasta

  • 360 g pasta shells (about 12.7 oz)

Roasted Pumpkin Mix

  • 1 kg butternut squash pumpkin, peeled and chopped into 2 cm cubes
  • 8 garlic cloves, in skins
  • 8 sprigs thyme
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste

Cheese & Greens

  • 180 g feta cheese (Bulgarian or Persian preferred)
  • 2 big handfuls baby spinach

Toppings

  • 1 handful walnuts
  • Chilli flakes (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the pumpkin and garlic.
  2. Prepare Roasting Dish: In a baking dish, place the butternut squash cubes, whole garlic cloves with skins on, and sprigs of thyme. Drizzle everything generously with extra virgin olive oil, then season with salt and pepper to taste.
  3. Add Feta and Bake: Make a space in the center of the dish and place the feta cheese there. Drizzle a little more olive oil over the feta and sprinkle some thyme leaves on top. Bake the entire dish for 25 minutes until the pumpkin is tender and the feta is soft and slightly browned.
  4. Cook Pasta: While the pumpkin and feta roast, bring a large pot of salted water to a boil. Cook the pasta shells until al dente, according to package instructions, typically about 8-10 minutes. Reserve some pasta water before draining.
  5. Mash Garlic and Combine: After baking, peel the softened garlic cloves from their skins and mash them into the roasted pumpkin and feta mixture. Mash the feta and pumpkin together until creamy and well combined.
  6. Add Greens and Pasta: Stir in the baby spinach leaves followed by the cooked pasta shells. If the mixture seems dry, add a splash of the reserved pasta water to loosen and create a creamy sauce consistency. Mix thoroughly to combine all ingredients.
  7. Serve: Plate the pasta and top with walnuts and a sprinkle of chilli flakes, if using, for a lovely contrast of texture and a touch of heat. Serve immediately while warm.

Notes

  • Use Bulgarian or Persian feta for a creamier texture and richer flavor.
  • Reserving pasta water helps create a smooth, creamy sauce without needing extra cream.
  • Walnuts add crunchy texture and earthy notes; substitute with pine nuts or pecans if preferred.
  • Chilli flakes are optional but add a nice gentle heat to balance the sweet pumpkin and salty feta.
  • To make this dish vegan, substitute feta with a plant-based cheese and ensure pasta is egg-free.

Nutrition

Keywords: pumpkin pasta, feta cheese pasta, butternut squash recipe, creamy pasta, roasted pumpkin, vegetarian pasta, autumn recipes

Find it online: https://zarameals.com/pumpkin-feta-pasta-recipe/