Description
This elegant Creamy Pumpkin Feta Pasta features roasted autumn vegetables blended with tangy feta into a naturally creamy sauce that coats every strand of pasta. The Hokkaido pumpkin, caramelized bell pepper, carrots, and garlic create a rich, earthy base that’s both comforting and surprisingly light, making it perfect for busy weeknights or meal prepping for the week.
Ingredients
Scale
- 1/2 small Hokkaido pumpkin, cubed, skin can be left on as it softens when roasted
- 1 red bell pepper, cut into chunks
- 2 carrots, sliced into rounds
- 1 red onion, quartered
- 6-8 garlic cloves, peeled and left whole
- 1 block feta cheese, approximately 200 grams
- a few sprigs fresh thyme
- 2 tablespoons olive oil, plus extra for finishing
- salt and black pepper, to taste
- 300 grams pasta, penne, rigatoni, or your favorite shape
- 200-300 milliliters pasta water, reserved from cooking
- Optional toppings, crumbled feta, red chili flakes, and extra virgin olive oil
Instructions
- Prepare and Arrange: Preheat your oven to 200°C (400°F). Cut the pumpkin into bite-sized cubes, chop the bell pepper into chunks, slice the carrots, and quarter the red onion. Peel the garlic cloves and leave them whole. Arrange all the vegetables on a large baking tray lined with parchment paper.
- Season and Add Feta: Place the whole block of feta cheese in the center of the vegetables. Drizzle everything with 2 tablespoons of olive oil and season generously with salt and freshly ground black pepper. Scatter the fresh thyme sprigs over the top.
- Roast Until Golden: Roast for 30-35 minutes, until the vegetables are tender, lightly caramelized, and the feta has begun to soften and break down at the edges. The pumpkin should be completely fork-tender.
- Boil the Water: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve at least 1 cup of pasta water before draining.
- Transfer to Blender: Carefully transfer all roasted vegetables and the feta cheese to a blender or food processor. Remove and discard the thyme stems.
- Blend Until Smooth: Add about 200 milliliters of the reserved pasta water and blend until completely smooth and creamy, approximately 2-3 minutes. The feta will create natural creaminess without any cream needed.
- Adjust Consistency: Add more pasta water a little at a time until you reach your desired sauce consistency. The sauce should coat the back of a spoon but still flow freely.
- Combine in Pan: Pour the pumpkin feta sauce into a large pan over low heat. Add the drained pasta and toss gently until every strand is evenly coated with the creamy sauce.
- Loosen if Needed: If the sauce seems too thick, add a splash or two of reserved pasta water and toss again until silky and luxurious.
- Garnish and Serve: Divide the pasta among serving bowls and top each portion with crumbled feta cheese, a pinch of red chili flakes, and a generous drizzle of extra virgin olive oil. Serve immediately while warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes