Description
Indulge in the creamy comfort of Pumpkin Feta Pasta, a delightful dish that celebrates the rich, autumnal flavors of roasted butternut squash and tangy feta cheese. This recipe is perfect for family dinners or cozy gatherings, providing a unique twist on traditional pasta dishes. With its velvety sauce enveloping each shell, this meal offers a satisfying experience that’s quick to prepare—ideal for busy weeknights. Plus, it’s packed with nutritious ingredients like baby spinach and walnuts, making it a wholesome choice everyone will love.
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
Instructions
- Preheat your oven to 200°C/400°F.
- Peel and chop the butternut squash into 2cm cubes and place in an oven-safe dish.
- Add garlic cloves (in skins), thyme leaves, olive oil, salt, and pepper; mix well.
- Center the block of feta cheese in the dish and sprinkle more thyme over it.
- Roast for about 25 minutes until the pumpkin is tender.
- Cook pasta in salted water while roasting; save some pasta water before draining.
- Mash garlic after roasting; combine with feta and pumpkin mixture.
- Stir in baby spinach and cooked pasta, adding reserved water for creaminess.
- Serve topped with walnuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 35 mg