Pumpkin Feta Pasta: The Ultimate Recipe for Food Lovers!
This Pumpkin Feta Pasta combines the sweetness of pumpkin with the savory flavor of feta for an unforgettable taste experience. Perfect for a cozy dinner, this dish is easy to prepare and brings the essence of autumn to your table.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking and Boiling
- Cuisine: Italian
Ingredients
Scale
- 400 g Pasta (e.g. Fusilli or Tagliatelle)
- 300 g Pumpkin (peeled and diced)
- 200 g Feta cheese
- 2–3 tbsp Olive oil
- Fresh herbs (e.g. Thyme or Parsley)
Instructions
- Cook the pasta in a large pot of salted water according to package instructions until al dente (about 8-10 minutes). Reserve about 1 cup of pasta water before draining.
- Preheat the oven to 200 °C. Place the diced pumpkin on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast the pumpkin for about 20 minutes until soft and golden brown.
- Crumble the feta into a bowl and add 1 tbsp of olive oil to make the crumbs smoother and easier to mix.
- Drain the pasta and return it to the pot. Mix the pasta with the remaining olive oil and a ladle of pasta water to achieve the desired consistency.
- Add the roasted pumpkin and crumbled feta to the pasta. Mix everything well until the pasta is evenly coated with the ingredients.
- Chop the fresh herbs and stir them into the pasta. This adds freshness and aroma to the dish.
- Serve your Pumpkin Feta Pasta warm. Optionally, you can add extra olive oil and fresh herbs for garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 30 mg
Keywords: Be careful not to overcook the pasta, as it can become mushy. Al dente is key for the perfect texture. You can substitute feta with goat cheese or a vegan alternative if desired.