Fall's Best Comfort Food: Baked Feta Pumpkin Pasta Recipe!

14 May, 2025

Are you searching for the ultimate comfort food as the days grow shorter and the air crisper? Look no further than a bubbling, golden-brown dish fresh from the oven – specifically, a symphony of pumpkin and feta, a culinary marriage made in autumnal heaven.

The allure of oven-baked dishes is undeniable, particularly when a cold snap hits. They offer warmth, both literally and figuratively, filling the kitchen with inviting aromas and promising a satisfying, fuss-free meal. And what could be more fitting for the season than the earthy sweetness of pumpkin paired with the salty tang of feta cheese? This combination transcends mere sustenance; it's an experience, a celebration of autumn's bounty in a single, delectable bite.

Recipe: Baked Feta Pumpkin Pasta
Category	Main Course
Cuisine	Mediterranean, Italian-inspired
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Serves	4-6
Ingredients	500g pasta (penne, rigatoni, or your favorite shape) 1 medium Hokkaido pumpkin, diced (no need to peel) 200g feta cheese block 2 cloves garlic, minced 1 red onion, thinly sliced 2 tbsp olive oil 1 tsp dried thyme ½ tsp red pepper flakes (optional) Salt and pepper to taste Fresh herbs (parsley, basil) for garnish Walnuts, chopped (optional)
Instructions	Preheat your oven to 200°C (400°F). In a large oven-safe dish, combine the diced pumpkin, garlic, red onion, olive oil, thyme, red pepper flakes (if using), salt, and pepper. Mix well. Place the block of feta cheese in the center of the pumpkin mixture. Bake for 25-30 minutes, or until the pumpkin is tender and slightly caramelized, and the feta is softened and golden. While the pumpkin and feta are baking, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Remove the dish from the oven. Use a fork to mash the feta cheese and stir it into the pumpkin mixture, creating a creamy sauce. Add the cooked pasta to the dish and toss to coat with the pumpkin-feta sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency. Garnish with fresh herbs and chopped walnuts (if using). Serve immediately and enjoy!
Website	BBC Good Food

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Kürbis Feta Pasta Kürbis und Feta aus dem Ofen mit Rigatoni

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