Pumpkin Feta Pasta Recipe

If you’re on the hunt for a cozy, flavorful dish that feels both indulgent and nourishing, Pumpkin Feta Pasta is the perfect answer. This recipe is a delightful celebration of autumnal flavors where sweet, roasted butternut pumpkin meets tangy feta, all brought together with a touch of garlic and fresh baby spinach. The result is a creamy, comforting pasta that’s simple enough for a weeknight but impressive enough to serve to friends. Every bite bursts with warmth and texture, making it a new staple you’ll return to again and again.

Ingredients You’ll Need

The magic behind this Pumpkin Feta Pasta lies in its straightforward, carefully chosen ingredients. Each one plays a key role, from the tender pumpkin cubes roasting to caramelized perfection, to the salty feta melting into a luscious sauce. Together, they create a harmony of flavors and textures that make this dish special.

• 360 g pasta shells: The perfect shape to hold onto that creamy pumpkin and feta sauce in every bite.
• 1 kg butternut squash pumpkin: Roasted until sweet and tender, this is the star that brings warmth and depth.
• 8 garlic cloves: Roasted in their skins for mellow, soft bursts of aromatic flavor throughout the dish.
• 180 g feta cheese: I’ve used Bulgarian feta for its rich, tangy creaminess that melts beautifully when baked.
• 2 big handfuls baby spinach: Adds a fresh, slightly earthy touch and vibrant green color that brightens the plate.
• 1 handful walnuts: Toasted for crunch and nutty flavor, balancing the creamy sauce perfectly.
• ¼ cup extra virgin olive oil: Helps roast the pumpkin and enhances the sauce’s luscious texture.
• 8 sprigs of thyme: Fresh thyme brings an herbal lift and complexity that pairs wonderfully with pumpkin and feta.
• Salt and pepper to taste: To season and bring out the natural flavors of all ingredients.
• Chilli flakes (optional): A little heat for those who like to add a fiery kick to their pasta dishes.

How to Make Pumpkin Feta Pasta

Step 1: Roast Your Pumpkin and Garlic

Start by preheating your oven to 200°C (400°F). Peel and chop your butternut squash pumpkin into 2cm cubes—this size ensures even roasting. Toss these cubes into an oven-safe dish along with unpeeled garlic cloves, thyme leaves, and the extra virgin olive oil. Season generously with salt and pepper and mix everything so the oil covers each piece. This roasting step caramelizes the pumpkin’s natural sugars and softens the garlic, creating deep layers of flavor.

Step 2: Add Feta and Bake

Place a block of feta cheese right in the middle of the pumpkin mixture and scatter additional thyme leaves on top. Drizzle a bit more olive oil over the feta then pop the whole dish in the oven. Bake for about 25 minutes until the pumpkin is tender and the feta has softened to a luscious, spreadable texture. This baking melds the salty cheese with the sweet, roasted pumpkin beautifully.

Step 3: Cook Pasta While Roasting Finishes

When the pumpkin has about 10 minutes of roasting left, start boiling your pasta in plenty of heavily salted water. Don’t forget to reserve some of the pasta cooking water before draining—this starchy water is pure gold for loosening and enriching the sauce later.

Step 4: Mash Garlic and Mix Feta

Once your baking dish is out of the oven, gently squeeze the roasted garlic cloves from their skins and mash them with a fork in the dish. Break up the softened feta block into the roasted pumpkin, stirring everything together. This mixture is the creamy, flavorful base of your sauce.

Step 5: Add Spinach, Pasta, and Create the Sauce

Toss in the fresh baby spinach and then add the drained pasta along with a generous splash of the reserved pasta water. Stir everything together until the spinach wilts and the sauce clings beautifully to every shell-shaped noodle. If the sauce feels too thick, don’t hesitate to add a little more pasta water until it reaches your perfect creamy consistency.

Step 6: Finish with Crunch and Heat

Just before serving, sprinkle the pasta with crumbled walnuts for a crunchy contrast and a pinch of chili flakes for a subtle spicy note that wakes up the flavors. This final touch adds incredible texture and a hint of warmth that makes this dish truly irresistible.

How to Serve Pumpkin Feta Pasta

Garnishes

Fresh herbs like thyme or parsley lend a bright, aromatic punch when sprinkled over the finished Pumpkin Feta Pasta. Toasted walnuts add a pleasant crunch that contrasts with the silky sauce, and a light dusting of chili flakes offers a gentle heat that enhances the overall flavor without overpowering it.

Side Dishes

This pasta shines beautifully on its own, but pairing it with a crisp green salad or some roasted seasonal vegetables can turn it into a well-rounded meal. A simple arugula salad with lemon vinaigrette lifts the richness, and some crusty bread is perfect for mopping up any extra sauce.

Creative Ways to Present

For an elegant touch, serve this Pumpkin Feta Pasta directly from the baking dish at the table, letting guests scoop generous portions. You can also portion it into cute individual bowls with a sprinkle of walnuts and chili flakes on top, or even turn it into a comforting pasta bake by adding a crumble of breadcrumbs and baking until golden.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Feta Pasta stores wonderfully in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making for a delicious next-day meal that reheats nicely.

Freezing

You can freeze this pasta, although the spinach might change texture slightly. For best results, freeze without the spinach and add it fresh when reheating. Use a freezer-safe container and consume within 2 months for optimal flavor and texture.

Reheating

Warm leftovers gently in a skillet over medium heat, adding a splash of water or broth to revive the creamy sauce. Avoid microwaving directly as it can dry out the pasta and cause uneven heating. Stir frequently until heated through and creamy again.

FAQs

Can I use a different type of pumpkin for Pumpkin Feta Pasta?

Absolutely! While butternut squash is preferred for its sweetness and texture, sweet pumpkins or kabocha squash can be fantastic substitutes. Just adjust roasting time as needed depending on the density.

Is feta cheese essential in this recipe?

Feta is key for its tangy flavor and creamy texture when baked, but if you prefer, goat cheese or ricotta can be tasty alternatives. Just keep in mind they will change the flavor profile slightly.

Can I make this recipe vegan?

To veganize Pumpkin Feta Pasta, swap the feta for a plant-based cheese or tofu seasoned with lemon and salt. Use olive oil generously and possibly add nutritional yeast for a cheesy umami vibe.

What type of pasta works best?

Shells are ideal since the hollow shape holds the sauce so well, but penne, rigatoni, or fusilli are great options too. Use whatever you have on hand, as long as it’s a shape that grabs onto the sauce.

How spicy is the chili flakes addition?

The chili flakes add a subtle warmth, not overpowering heat. If you love spice, feel free to increase the amount, while if you’re sensitive to spice, it’s perfectly fine to skip them altogether.

Final Thoughts

There’s something truly comforting about a dish that combines the sweetness of pumpkin with the tang of feta, and Pumpkin Feta Pasta fits the bill perfectly. It’s easy to make, packed with seasonal flavor, and versatile enough to suit many occasions. Give this recipe a whirl and prepare to be delighted by a new weeknight favorite that feels like a warm hug on a plate.

Print