Description
Creamy Pumpkin Feta Pasta is a cozy, flavorful vegetarian dinner made with roasted Hokkaido pumpkin, sweet bell peppers, carrots, garlic, and tangy feta cheese. Blended into a silky, golden sauce and tossed with tender pasta, this comforting fall recipe is easy to prepare and perfect for busy weeknights.
Ingredients
½ small Hokkaido pumpkin, cubed
1 red bell pepper, cut into chunks
2 medium carrots, sliced
1 red onion, quartered
6–8 garlic cloves, peeled
1 block feta cheese (about 7 oz/200 g)
3–4 sprigs fresh thyme
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
300 g (10½ oz) pasta of your choice
200–300 ml (¾–1¼ cups) reserved pasta water
Crumbled feta cheese, for topping
Extra virgin olive oil, for drizzling
Red chili flakes, for topping
Instructions
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Prepare the Vegetables: Cut the Hokkaido pumpkin into small cubes, chop the red bell pepper, slice the carrots, quarter the onion, and peel the garlic cloves. Arrange the vegetables evenly on the prepared baking sheet.
3. Add the Feta: Place the block of feta cheese in the center of the vegetables. Drizzle with olive oil, season with salt and black pepper, and scatter fresh thyme sprigs over the top.
4. Roast the Vegetables: Roast for 30–35 minutes, or until the pumpkin and carrots are tender, the vegetables are lightly caramelized, and the feta has softened.
5. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1¼ cups of pasta water before draining.
6. Blend the Sauce: Remove the thyme stems and carefully transfer the roasted vegetables and feta to a heat-safe blender. Add approximately ¾ cup of reserved pasta water and blend until smooth and creamy. Add more pasta water as needed.
7. Combine Pasta and Sauce: Pour the creamy pumpkin feta sauce into a large skillet over low heat. Add the cooked pasta and toss gently until evenly coated. Add a splash of pasta water if the sauce is too thick.
8. Garnish and Serve: Divide the pasta among serving bowls. Top with crumbled feta, red chili flakes, and a drizzle of extra virgin olive oil. Serve immediately and enjoy!
Notes
Pumpkin Substitute: Butternut squash or sugar pumpkin works beautifully if Hokkaido pumpkin is unavailable.
Best Pasta Choices: Penne, rigatoni, fusilli, and elbow pasta hold the creamy sauce well.
Creamier Texture: Add reserved pasta water gradually until the sauce reaches your preferred consistency.
Feta Tip: Use block feta instead of pre-crumbled feta for a smoother roasted sauce.
Extra Protein: Add cooked chicken, chickpeas, or white beans for a more filling meal.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating: Warm gently over low heat with a splash of water or milk to restore the creamy texture.
Vegetarian Option: Choose feta made with microbial or vegetarian rennet.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course, Pasta
- Method: Roasting, Blending, Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 510 kcal
- Sugar: 11 g
- Sodium: 750 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 45 mg