This Pumpkin Feta Pasta recipe celebrates classic flavours and is super creamy. Perfect dinner for the family which is easy to make.
One of my favourite combinations has always been pumpkin and feta so I had to turn it into a pasta with this baked Pumpkin Feta Pasta!
The sweetness of the pumpkin, the saltiness of the feta along with spinach and walnuts are a perfect match.
Another delicious pasta to try is my Creamy Pumpkin Pasta which is the perfect Fall dish, which has NO cream!
The best part, it's easy to make in 25 minutes being the perfect weeknight main dish for the family.
This recipe is definitely a crowd-pleaser just like the viral Baked Feta Pasta which took the world by storm earlier this year and is still one of my go-to pasta dishes.
If you're looking for some popular alternatives, check out my Baked Feta Pasta with Mushrooms and Baked Goats Cheese Pasta.
Table of Contents
Ingredients to make Pumpkin Feta Pasta
- Pumpkin, I'm choosing to use butternut pumpkin squash for its sweetness especially when they are in season
- Feta Cheese is the star of this dish! I prefer to use Persian or Bulgarian feta as I find it more creamy and less salty than Greek feta.
- Garlic, I love using purple garlic as I find them juicier and milder in flavour
- Extra virgin olive oil is my favourite oil to use, especially in this recipe. It plays a huge part in the sauce and pairs well with all the flavours
- Pasta, I’ve used large shells in this recipe. I love that their shape holds in some of the sauce and veggies and it's also similar in size to all the ingredients
- Thyme is my preferred herb as I find it works great with pumpkin and feta
- Spinach is a great veggie to add as it pairs well and brings a pop of green with added nutrients
- Walnuts, I love adding at the end for a little crunch and nuttiness
- Chilli flakes at the end are optional but they add a nice kick
Tips to make this Creamy Pumpkin Feta Pasta
- Ensure to place the block of feta whole in the middle of the oven tray. If it’s broken up, it will burn too quickly and won’t bring out the same creamy sauce.
- Don't cut the pumpkin pieces too small as they can become overcooked and mushy which will make them lose their shape and texture.
- Garlic cloves are best to be left whole in their skins. Once roasted, they bring out the most beautiful subtle flavour and creaminess. If they are peeled or cut, they can burn in the oven and won’t be creamy.
- The spinach doesn't need to be cooked as once it's added to the dish with the hot pasta, the heat from the pasta and pasta water will wilt the spinach.
- Ensure you add the pasta fairly quickly while the feta is still warm. This will ensure the creaminess will then come together with the pasta. The feta will start to harden once it cools.
- Pasta water is very important as it helps create a silky sauce. Without it, it will be a little dry and won't have the same creaminess so make sure to keep some aside when cooking your pasta.
The classic flavours of pumpkin spinach feta and walnuts just level up this pasta and will no doubt become a regular in your house.
More Pumpkin Recipes
More Pasta Recipes
- Broccoli Pasta
- Spinach Lasagna
- Lemon Garlic Pasta (Pasta Al Limone)
- Burrata Pasta
- Pappardelle Pasta with Mushrooms
- Vegan Bolognese
- Mushroom Carbonara
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Pumpkin Feta Pasta photo on Instagram so I can share the love!
Recipe
Pumpkin Feta Pasta
Video
Ingredients
- 360 g pasta shells
- 1 kg butternut squash pumpkin
- 8 garlic cloves
- 180 g feta cheese (I’ve used Bulgarian feta)
- 2 big handfuls baby spinach
- 1 handful walnuts
- ¼ cup extra virgin olive oil
- 8 sprigs of thyme
- Salt and pepper to taste
- Chilli flakes (optional)
Instructions
- Preheat oven to 200°C/400°F
- Peel and chop butternut squash pumpkin into 2cm cubes and add to an oven safe dish.
- Add garlic cloves in their skins, thyme leaves and olive oil. Season with salt and pepper and mix all together so oil is covering all the ingredients.
- Add the block of feta in the middle of the dish and place all the pumpkin mixture around it evenly.
- Season the feta with thyme leaves and a drizzle of extra olive oil.
- Put in the oven for 25 minutes until pumpkin is cooked and feta has softened
- When the pumpkin has 10 minutes left on the cooking time, start to cook the pasta in heavily salted water. As always, don’t forget to save some pasta water on the side
- Remove oven dish and gently peel garlic cloves from their skin. Using a fork, mash the garlic cloves in the same oven tray
- Break up the feta cheese and stir into the mixture.
- Add spinach then top with the cooked pasta with a good splash of pasta water
- Mix together to create a beautiful creamy sauce. If it’s too thick or dry, add more pasta water
- Top with chilli flakes and crumbled walnuts right before serving so that they stay nice and crunchy 🙂
Debbie Edwards says
This was delicious! I'm trying to feed the family a vegetarian meal once a week and this was a hit with all of them which is rare. Will definitely be making again. I made it as exactly as the recipe stated and wouldn't change anything.
Ayeh says
Aww so happy to hear this Debbie! What a beautiful compliment xxx
Ren Forbes says
I made this last night and can't wait to make again. I have a new favourite. I didn't have walnuts though
Ayeh Manfre says
Oh yay!!! You can use any nuts you have on hand for a little crunch x
Poppy says
Was so delicious and super easy to make! I used danish feta which was super tasty too definitely will make again!
Ayeh says
Yay so happy to hear Poppy! Danish feta would have been so nice and creamy 🙂
Monique says
This was DELICIOUS! SO easy and absolutely amazing. Thanks for sharing!
Ayeh says
So glad you loved it dear 🙂 xx
K says
I came to this recipe because it said "pumpkin" and feta. I was expecting a recipe for actual pumpkins. I'm not sure why you couldn't call it butternut squash and feta.
Ayeh Manfre says
You can also use regular pumpkin for this recipe too, it just wont be as sweet. In Australia, we call them buttnernut pumpkins 🙂
Jennifer says
Thank you so much for this recipe, Ayeh. It was delicious! A huge hit with the whole fam. As an alternative to walnuts I roasted the pumpkin seeds (on a different tray) with a sprinkle of salt for 5 mins while the pumpkin was cooking. Yum!
Ayeh says
Yum sounds amazing dear, love that idea too!!
Ayeh says
Oh yum this sounds great! So glad you loved it dear x
Terri says
This dish is so simple, creamy, and absolutely delicious!!! Definitely a keeper!
Ayeh says
So happy to hear you love this too Terri xxx
Aria says
So wait, butternut squash, or pumpkin? Or both?
Ayeh Manfre says
You can use either a regular pumpkin or butternut squash 🙂
Nicole says
I made this tonight and my boyfriend and I loved it! Thanks for the recipe!
Ayeh Manfre says
So happy to hear you both loved it 🙂
Sarah says
Love this recipe! I added Italian sausage meatballs & used bowtie pasta. Creamy, flavorful & delicious 🙂
Ayeh Manfre says
Oh yay lovely yo hear!
Amie says
Is this ok made a day ahead??
Ayeh Manfre says
Sure thing!
Allie T says
I made this tonight. Added some lovely mushrooms and had to use pecans because I didn’t have walnuts. Turned out perfect and delicious!
Ayeh Manfre says
Sounds great yum!
Lisa says
I made this last night. I used campanelle pasta and crumbled feta because that’s what I had. I used pepitas instead of walnuts due to a family nut allergy. It’s was delicious! Perfect fall dinner. Left overs were even better.
Ayeh Manfre says
Sounds delish! So happy you loved it Lisa 🙂
Lea Sonne says
Loved it and so did my kids
Ayeh Manfre says
Yay so happy your kids approved too!!
Marubi says
Yummy, easy, loved it! Used a different pumpkin (a local crown prince that tastes similar to butternut, maybe a bit more nutty). Excellent combo with the feta, spinach, and walnuts!
Ayeh Manfre says
Wonderful to hear Marubi x
Janine says
I made this tonight, but omitted the spinach. My 14 and 9 year old loved it! Will definitely make again!
Ayeh Manfre says
So happy to hear your kids loved it Janine!
Carolin says
I didn't get a butternut, so I used a Hokkaido, but it still turned out great. Thanks so much for the recipe and greetings from Germany 🙂
Ayeh Manfre says
So glad to hear Carolin 🙂
Jett Prout says
Delicious, easy.
I substituted toasted pine nuts for walnuts, because that is what I had to hand.
I had never had warm, softened fetta by itself before. It is a revelation (and dangerously moreish if you grab a little to taste test before it becomes sauce). I would definitely cut down the amount of garlic next time, the roasted taste was a little overpowering of all the other great flavours in there.
Thanks for a great recipe.
Ayeh Manfre says
So happy you loved it Jett, thank you so much for your tips too 🙂