Pumpkin Feta Pasta Recipe

If you’re looking for a comforting yet vibrant dish that feels like a warm hug on a plate, look no further than Pumpkin Feta Pasta. This recipe perfectly balances the natural sweetness of roasted butternut squash pumpkin with the tangy creaminess of feta cheese, while garlic, thyme, and olive oil build a flavor profile that’s both rustic and elegant. Toss in some fresh baby spinach and crunchy walnuts, and you have a pasta dish that’s not only gorgeous in color but also bursting with texture and taste. Whether it’s a weeknight dinner or a weekend treat, this Pumpkin Feta Pasta will quickly become a favorite you want to make again and again.

Ingredients You’ll Need

The magic behind this Pumpkin Feta Pasta lies in its simplicity. Each ingredient plays a crucial role: from the tender roasted pumpkin that provides a natural sweetness and creamy texture, to the salty feta that adds depth and tang. A few fresh herbs and nuts make this dish pop with flavor and beautiful contrast.

• 360 g pasta shells: These small shells are perfect for catching all that creamy sauce.
• 1 kg butternut squash pumpkin: Roasted until tender, this is the heart of the dish’s flavor and color.
• 8 garlic cloves: Roasting mellows the garlic into a sweet, spreadable delight.
• 180 g feta cheese (Bulgarian feta recommended): Adds a tangy creaminess that melts beautifully into the pumpkin.
• 2 big handfuls baby spinach: Fresh and vibrant to lighten and brighten the dish.
• 1 handful walnuts: Toasted and crunchy, they add texture and nuttiness.
• ¼ cup extra virgin olive oil: For roasting and bringing everything together with silky richness.
• 8 sprigs of thyme: Fresh thyme infuses the dish with an earthy aroma.
• Salt and pepper to taste: Essential for elevating every flavor.
• Chilli flakes (optional): For a touch of heat that complements the sweetness.

How to Make Pumpkin Feta Pasta

Step 1: Roast the Pumpkin and Garlic

Start by preheating your oven to 200°C (400°F). Peel and chop your butternut squash pumpkin into bite-sized 2cm cubes. Toss these cubes in a cozy oven-safe dish along with whole garlic cloves still in their skins, sprigs of thyme leaves, and a generous drizzle of extra virgin olive oil. Don’t forget to season everything with salt and pepper—this simple seasoning is key to a well-rounded flavor. Then place a whole block of feta right in the center of the dish, surrounded by the cubed pumpkin. A few thyme leaves and a little extra oil over the feta help it soften beautifully as it roasts. Pop this tray into the oven for about 25 minutes until the pumpkin is tender and the feta has softened to creamy perfection.

Step 2: Cook the Pasta

About 10 minutes before the pumpkin is ready, bring a large pot of heavily salted water to a boil and cook your pasta shells until al dente. Remember to reserve a good splash of the pasta cooking water before draining—it’s a liquid gold that helps make your sauce luscious and smooth.

Step 3: Mash and Mix

Once the pumpkin and feta are out of the oven, peel the roasted garlic cloves from their skins—they’ll be soft and sweet. Use a fork to mash them gently in the baking dish with the pumpkin. Break the feta apart and stir the cheese right into the pumpkin and garlic mixture. Add the baby spinach—they’ll wilt quickly in the residual heat providing a fresh, earthy balance. Finally, toss in the freshly cooked pasta and pour a splash of the reserved pasta water to bring everything together in a silky, creamy sauce. Keep adding pasta water if needed to get your desired consistency.

How to Serve Pumpkin Feta Pasta

Garnishes

Topping your Pumpkin Feta Pasta with a sprinkle of crunchy walnuts and a pinch of chilli flakes adds texture and a lively kick. The contrast of the creamy pasta against the crunch of nuts and the subtle heat from chilli creates a perfectly balanced bite.

Side Dishes

Serve this pasta alongside a crisp green salad with a light vinaigrette or some crusty bread to mop up any extra sauce. Roasted vegetables like Brussels sprouts or a simple lemony arugula salad also pair wonderfully and add variety to your meal.

Creative Ways to Present

For a dinner party, plate the Pumpkin Feta Pasta in shallow bowls, topped with whole toasted walnut halves and fresh thyme sprigs for a rustic yet elegant look. You can also drizzle finishing extra virgin olive oil over each serving for an extra glossy appearance and richness.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Pumpkin Feta Pasta, store it in an airtight container in the fridge. It will keep well for up to 3 days while still retaining the creamy texture and bursting flavors.

Freezing

This dish freezes okay but because of the spinach and creamy feta sauce, texture might slightly change. If you plan to freeze, use a freezer-safe container and consume within 2 months. Thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stove over low heat or in the microwave with a splash of water or broth to loosen the sauce. Stir well to bring back the creaminess and make it feel freshly cooked again.

FAQs

Can I use other types of pasta for Pumpkin Feta Pasta?

Absolutely! While pasta shells are great for catching the sauce, penne, rigatoni, or even farfalle would work beautifully too. Just make sure to cook until al dente.

Is it possible to make this recipe vegan?

You can swap out the feta for a vegan cheese alternative or even a creamy cashew sauce, and replace the walnuts with toasted seeds to keep that crunch and flavor.

Can I use canned pumpkin instead of fresh butternut squash?

Fresh butternut squash has a firmer, more natural sweetness and texture, but if you’re in a pinch, canned pumpkin can work. Just be sure to roast some garlic and perhaps adjust seasoning to balance the flavors.

How spicy does the chilli flakes make the dish?

The chilli flakes add a gentle warmth, not overpowering heat. You can control the amount to suit your spice preference or leave them out altogether for a milder dish.

What kind of feta cheese is best for this recipe?

A good Bulgarian or Greek feta that is creamy and slightly tangy is ideal. Avoid very dry or overly salty varieties as they can overpower the delicate sweetness of the pumpkin.

Final Thoughts

If you love recipes that combine the cozy flavors of fall with a fresh, modern twist, this Pumpkin Feta Pasta will steal your heart. It’s an easy recipe that feels like a special occasion every time you make it. Gather your ingredients, roast that pumpkin, and enjoy a soul-satisfying meal that’s as beautiful as it is delicious. Trust me, you’re going to want to share this one with everyone you know.

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