Description
Indulge in the rich flavors of this Creamy Pumpkin Feta Pasta, a delightful dish that brings together the sweetness of butternut squash and the tanginess of feta cheese. Perfect for family dinners or special occasions, this recipe is both quick and easy, taking just 30 minutes from prep to plate. With a creamy sauce that clings to every pasta shell and vibrant colors from fresh spinach and walnuts, this dish is not only nutritious but also visually stunning. Whether served as a main course or a side dish, it showcases seasonal ingredients beautifully.
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
- Preheat your oven to 200°C/400°F.
- Peel and chop the butternut squash into cubes and place in an oven-safe dish.
- Add garlic (in skins), thyme, olive oil, salt, and pepper; mix well.
- Place feta cheese in the center of the dish and sprinkle with thyme leaves.
- Roast for about 25 minutes until pumpkin is tender.
- Cook pasta in salted water according to package instructions, reserving some water before draining.
- Once roasted, remove garlic skins and mash them in the dish.
- Stir in broken feta cheese until combined, then add spinach and drained pasta with reserved water as needed.
- Mix well to create a creamy sauce; serve hot topped with chili flakes and walnuts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 480
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg