Pumpkin Feta Pasta

Pumpkin Feta Pasta is a pasta recipe ready in 40 min. It makes 4 servings, each 540 kcal with 19 g protein. Beginner level, 11 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 40 mintotal
  • Beginnerlevel
  • 540kcal a serving
  • 19 gprotein
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Pumpkin Feta Pasta

What is Pumpkin Feta Pasta

Pasta in a creamy sauce blended from roasted pumpkin, pepper, carrot, onion, garlic and a block of feta with thyme.

More:Feta recipes

How to make Pumpkin Feta Pasta

Tips from the cook

  • Cut the vegetables to a similar size, so they roast evenly.
  • Put the feta in the middle of the tray, so it softens without drying out.
  • Keep a mug of the pasta water before draining, as it loosens and binds the sauce.
  • Blend the sauce in batches if your blender is small, adding the pasta water gradually.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Greek Salad15 min · 500 kcalHot Honey Garlic Bread2 h · 330 kcal

Meal prep and storage

Keeps 3 days in the fridge. The sauce thickens, so add a splash of water when reheating.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Pumpkin Feta Pasta substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Red onion2 options
  • Spring onion (white part), thin use 2 spring onions per 1/4 red onion

    Milder; still allium.

  • Leave out leave out (optional salad garnish only)
Feta2 options
  • Dairy-free feta (tofu-based) 1:1

    Still contains soy.

  • Firm tofu marinated in lemon, oregano and salt 1:1

    Not for melting.

    Still contains soy.

Pasta1 option
  • Gluten-free pasta (corn/rice or corn-rice blend) 1:1 by weight; cook per packet, slightly al dente

    Soups (goes soft fast) and long simmers.

Chilli flakes1 option
  • Leave out (optional to-taste heat) leave out (optional to-taste heat)

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