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Roasted Pumpkin Feta Pasta

5 Minutes + 30 Minutes Baking

super easy

4 servings

This Roasted Pumpkin Feta Pasta recipe is super creamy and requires almost no effort. A perfect dinner for the whole family that is super easy to make. The sweetness of the pumpkin and the saltiness of the feta match perfectly. And it may be an unpopular opinion, but I like this version even more than the classic one, just with tomatoes.

Another delicious pasta to try is my Easy Boursin Cheese Baked Pasta!



Adjust Servings
225 grams uncooked pasta
250 grams cherry tomatoes
250 grams butternut squash pumpkin
5 garlic cloves
1 block of feta (200g)
1 tablespoon olive oil
10 sprigs of thyme
salt and pepper to taste
Nutritional Information
402 Calories
15 g Fat
16 g Protein
51 g Carbs
4 g Sugars


Preheat oven to 200°C. Meanwhile, peel and dice the butternut squash pumpkin into bite-sized cubes. Halve the cherry tomatoes and peel the garlic cloves.
In a large baking dish, spread out the cherry tomatoes, pumpkin cubes, and whole garlic cloves. Drizzle them with olive oil, ensuring they're lightly coated. Sprinkle the contents with salt, pepper, and the leaves from the thyme sprigs.
Mark as complete
Bringing It Together
Nestle the block of feta into the center of the baking dish, surrounded by the vegetables. For an added touch, you can sprinkle a bit more thyme and pepper on top of the feta. Place the baking dish into the preheated oven and roast for approximately 30 minutes, or until the pumpkin is tender and the feta has turned a soft golden hue.
While the vegetables and feta are roasting, bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once cooked, drain and set aside. Once the roasting is complete, remove the baking dish from the oven and gently mash the feta and garlic with a fork, mixing them with the tomatoes and pumpkin. Add the cooked pasta to the baking dish and toss everything together and enjoy!
Mark as complete
Ensure that the butternut squash pumpkin is peeled and cubed uniformly. This ensures even cooking and a consistent texture throughout the dish.
The key to this recipe is roasting the vegetables until they're just right. The pumpkin should be fork-tender, and the feta should be soft and slightly golden on the surface.
Using a larger baking dish allows the ingredients to spread out and roast evenly without overcrowding. This ensures that the heat circulates well and gives a nice roasted flavor to the ingredients.
If you're not a fan of feta or don't have it on hand, ricotta, goat cheese, or even cream cheese can provide a similar creamy texture.
The roasted pumpkin and feta pasta can be stored in the refrigerator for up to 3-4 days. When reheating, you might want to add a splash of water or broth to the pasta to prevent it from drying out.

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