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Delicious Pasta with Pumpkin and Feta

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This delightful pasta dish combines sweet pumpkin and creamy feta for a perfect autumn meal. It’s easy to make and packed with seasonal flavors that will warm your heart.

Ingredients

Scale
  • 500 g Pasta (e.g. Linguine, Tagliatelle or Spaghetti)
  • 1 piece Hokkaido pumpkin (about 700 g, seeded and diced)
  • 400–500 g Cocktail tomatoes (preferably mixed colors)
  • 2 pieces Feta cheese or vegan alternative
  • 3 small Red onions (quartered)
  • 2 cloves Garlic (finely chopped)
  • 1 tsp Dried thyme
  • 4 tbsp Olive oil
  • Salt and pepper to taste
  • Fresh or dried herbs de Provence

Instructions

  1. Preheat the oven to 220 °C (428 °F) convection.
  2. Place the diced pumpkin, cocktail tomatoes, onions, and garlic in a large bowl. Mix the vegetables well so that all pieces are coated with the spices.
  3. Combine with 4 tbsp olive oil, 1 tsp dried thyme, salt, and pepper. Ensure the vegetables are evenly coated for the best flavor.
  4. Lightly oil a baking sheet to prevent sticking. Place the feta pieces on it so they can melt nicely while baking.
  5. Spread the prepared vegetables around the feta pieces, ensuring there is enough space between the pieces for good roasting.
  6. Bake everything in the oven for 20–25 minutes until the pumpkin is soft and lightly browned.
  7. While the vegetables are in the oven, cook the pasta according to the package instructions in plenty of salted water.
  8. Drain the cooked pasta and let it drain briefly.
  9. Add the cooked pasta directly to the baking sheet with the roasted vegetables and feta. Gently mix to ensure the pasta doesn't break and all flavors are distributed.
  10. Sprinkle with fresh herbs and drizzle with olive oil and pepper to taste.
  11. Serve immediately – best directly from the baking sheet to keep the flavors fresh and intense.

Nutrition

Find it online: https://juliasrezepte.de/delicious-pasta-with-pumpkin-and-feta-simple-recipe/