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    Home » Recipes » Mains

    Pumpkin Feta Pasta

    Published: Oct 8, 2022 by Ayeh Manfre 19 Comments

    JUMP TO RECIPE

    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.

    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.

    Jump to:
    • Ingredients to make Pumpkin Feta Pasta
    • Tips to make this Creamy Pumpkin Feta Pasta
    • More Pumpkin Recipes
    • More Pasta Recipes
    • Recipe
    • Comments

    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

    1. 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.
    2. Don't cut the pumpkin pieces too small as they can become overcooked and mushy which will make them lose their shape and texture.
    3. 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.
    4. 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.
    5. 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.
    6. 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

    • Pumpkin Pasta Sauce
    • Creamy Pumpkin Soup
    • Pumpkin Pancakes

    More Pasta Recipes

    • Lemon Garlic Pasta (Pasta Al Limone)
    • 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

    Close up shot of pumpkin spinach feta pasta
    4.65 from 56 votes

    Pumpkin Feta Pasta

    This Pumpkin Feta Pasta recipe celebrates classic flavours and is super creamy. Perfect dinner for the family which is easy to make.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Main Course, Pasta
    Cuisine: American, Italian
    Keyword: baked, feta, Pasta
    Servings: 4
    Author: Ayeh
    Pin Print Rate

    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 🙂

    Video

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      Khoresh Bademjan (Persian Eggplant Stew)
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    • Close up of chopped asian salad in a bowl
      Chopped Asian Salad

    Reader Interactions

    Comments

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      Recipe Rating




    1. Debbie Edwards

      August 30, 2021 at 9:09 pm

      5 stars
      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.

      Reply
      • Ayeh

        August 31, 2021 at 11:03 am

        Aww so happy to hear this Debbie! What a beautiful compliment xxx

        Reply
    2. Poppy

      September 20, 2021 at 11:59 am

      5 stars
      Was so delicious and super easy to make! I used danish feta which was super tasty too definitely will make again!

      Reply
      • Ayeh

        September 21, 2021 at 12:54 pm

        Yay so happy to hear Poppy! Danish feta would have been so nice and creamy 🙂

        Reply
    3. Monique

      October 16, 2021 at 7:50 pm

      5 stars
      This was DELICIOUS! SO easy and absolutely amazing. Thanks for sharing!

      Reply
      • Ayeh

        October 18, 2021 at 10:08 am

        So glad you loved it dear 🙂 xx

        Reply
    4. Jennifer

      November 04, 2021 at 9:10 am

      5 stars
      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!

      Reply
      • Ayeh

        November 18, 2021 at 10:42 pm

        Yum sounds amazing dear, love that idea too!!

        Reply
      • Ayeh

        November 29, 2021 at 7:16 pm

        Oh yum this sounds great! So glad you loved it dear x

        Reply
    5. Terri

      February 11, 2022 at 10:24 am

      5 stars
      This dish is so simple, creamy, and absolutely delicious!!! Definitely a keeper!

      Reply
      • Ayeh

        February 21, 2022 at 7:53 pm

        So happy to hear you love this too Terri xxx

        Reply
    6. Aria

      October 31, 2022 at 7:46 pm

      So wait, butternut squash, or pumpkin? Or both?

      Reply
      • Ayeh Manfre

        November 04, 2022 at 6:32 am

        You can use either a regular pumpkin or butternut squash 🙂

        Reply
    7. Nicole

      November 05, 2022 at 9:06 am

      5 stars
      I made this tonight and my boyfriend and I loved it! Thanks for the recipe!

      Reply
      • Ayeh Manfre

        November 09, 2022 at 12:36 am

        So happy to hear you both loved it 🙂

        Reply
    8. Sarah

      January 11, 2023 at 1:09 pm

      5 stars
      Love this recipe! I added Italian sausage meatballs & used bowtie pasta. Creamy, flavorful & delicious 🙂

      Reply
      • Ayeh Manfre

        January 16, 2023 at 9:25 pm

        Oh yay lovely yo hear!

        Reply
    9. Amie

      January 28, 2023 at 3:39 pm

      Is this ok made a day ahead??

      Reply
      • Ayeh Manfre

        January 31, 2023 at 10:42 pm

        Sure thing!

        Reply

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