Creamy Pumpkin Feta Pasta
A creamy, comforting pumpkin feta pasta made with roasted vegetables and melted feta, tossed with your favorite pasta for an easy, flavorful vegetarian dinner.
Equipment
Ingredients
- ½ small Hokkaido pumpkin cubed
- 1 red bell pepper cut in chunks
- 2 carrots sliced
- 1 red onion quartered
- 6-8 garlic cloves
- 1 block of feta cheese
- A few sprigs of fresh thyme
- 2 tbsp Olive oil
- Salt & black pepper to taste
- 300 g pasta of your choice
- 200–300 ml pasta water
- Crumbled feta, olive oil & chili flakes for topping
Instructions
- Preheat your oven to 200 °C (400 °F) and line a baking tray with parchment paper.
- Add the pumpkin, bell pepper, carrots, onion, and garlic to the tray.
- Place the feta block in the center, drizzle everything generously with olive oil, and season with salt, pepper, and thyme.
- Roast for about 30–35 minutes, until the veggies are tender and slightly caramelized.
- Blend everything in a blender or food processor with 200–300 ml pasta water until creamy and smooth.
- Toss the sauce with 300 g of cooked pasta until nicely coated.
- Serve topped with crumbled feta, a drizzle of olive oil, and a sprinkle of chili flakes for that little extra kick.
Nutrition
Serving: 300gCalories: 380kcalCarbohydrates: 45gProtein: 15gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 650mgPotassium: 950mgFiber: 6gSugar: 7gVitamin A: 12IUVitamin C: 80mgCalcium: 250mgIron: 2.5mg
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