Description
This feta pumpkin pasta bake combines creamy roasted pumpkin with tangy feta cheese for a simple and satisfying weeknight dinner.
Ingredients
Scale
- 1 pound pasta (such as penne or rigatoni)
- 3 cups cubed pumpkin (about 1 small pumpkin)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces feta cheese, crumbled
- 2 cloves garlic, minced
- 1/2 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast the pumpkin for 25-30 minutes, until tender and lightly browned.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large baking dish, combine the cooked pasta, roasted pumpkin, crumbled feta, and minced garlic. Stir gently.
- Bake for 15-20 minutes, until the feta is melted and the dish is hot.
- Top with fresh parsley and Parmesan cheese before serving.
Notes
- You can use butternut squash instead of pumpkin.
- Add a pinch of red pepper flakes for heat.
- Leftovers keep in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 420
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 30 mg