Pumpkin Feta Pasta
A delightful combination of creamy, savory, and slightly sweet pumpkin and feta cheese, wrapped in pasta shells, perfect for a cozy fall meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 360g pasta shells
- 1kg butternut squash pumpkin
- 8 garlic cloves
- 180g feta cheese
- 2 big handfuls baby spinach
- 1 handful walnuts
- ¼ cup extra virgin olive oil
- 8 sprigs of thyme
- Salt and pepper to taste
- Chili flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by cutting it in half lengthwise and scooping out the seeds.
- Drizzle olive oil, sprinkle with salt, pepper, and thyme, then place the squash cut side down on a baking sheet.
- Roast for about 30-40 minutes, until fork-tender.
- Cook pasta shells in a large pot of salted water until al dente, saving about a cup of pasta water.
- Sauté garlic cloves in olive oil over medium heat until golden and fragrant, about 5-7 minutes.
- Combine the roasted squash, sautéed garlic, feta cheese, and half the spinach in a blender, and blend until smooth.
- Mix the pasta shells with the pumpkin sauce until well-coated, adding reserved pasta water as needed.
- Add remaining spinach and walnuts, tossing to combine.
- Serve warm with extra feta and a drizzle of olive oil.
Notes
For a vegan option, replace feta with cashew cream or silken tofu. This dish can be prepped ahead by roasting the squash and preparing the sauce in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin pasta, feta cheese, fall recipes, cozy meals, vegetarian pasta