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Pumpkin Feta Pasta

Pumpkin Feta Pasta
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This Pumpkin Feta Pasta is a creamy, comforting dish that brings the rich flavors of roasted butternut squash pumpkin and tangy feta cheese together in perfect harmony. Ideal for family dinners or gatherings, this delightful recipe can be enjoyed year-round, although it truly shines during the fall season. With its quick preparation time and nutritious ingredients, it’s a meal that will not only satisfy your hunger but also impress your guests with its unique taste. The addition of fresh spinach adds a pop of color and essential nutrients, making every bite delightful.

Ingredients

Scale
  • 360 g pasta shells
  • 1 kg butternut squash pumpkin
  • 8 garlic cloves
  • 180 g 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

  1. Preheat your oven to 200°C/400°F.
  2. Peel and chop the butternut squash into 2cm cubes and place them in an oven-safe dish.
  3. Add garlic cloves (in their skins), thyme leaves, olive oil, salt, and pepper; toss to coat.
  4. Place feta cheese in the center of the dish and drizzle with more olive oil.
  5. Roast in the oven for about 25 minutes until pumpkin is tender.
  6. Cook pasta shells in salted water during the last ten minutes of roasting; reserve some pasta water before draining.
  7. Mash roasted garlic after removing it from its skin, then mix with feta.
  8. Combine pumpkin mixture with cooked pasta and baby spinach, adding reserved pasta water as needed to create a creamy sauce.
  9. Serve topped with chili flakes (if desired) and crumbled walnuts.

Nutrition

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