Description
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
- Preheat the oven to 220 °C (428 °F) convection.
- 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.
- Combine with 4 tbsp olive oil, 1 tsp dried thyme, salt, and pepper. Ensure the vegetables are evenly coated for the best flavor.
- Lightly oil a baking sheet to prevent sticking. Place the feta pieces on it so they can melt nicely while baking.
- Spread the prepared vegetables around the feta pieces, ensuring there is enough space between the pieces for good roasting.
- Bake everything in the oven for 20–25 minutes until the pumpkin is soft and lightly browned.
- While the vegetables are in the oven, cook the pasta according to the package instructions in plenty of salted water.
- Drain the cooked pasta and let it drain briefly.
- 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.
- Sprinkle with fresh herbs and drizzle with olive oil and pepper to taste.
- Serve immediately – best directly from the baking sheet to keep the flavors fresh and intense.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 20 mg