Description
A comforting and creamy pumpkin pasta featuring roasted pumpkin cubes simmered in a flavorful sauce of garlic, thyme, vegetable stock, and cream, finished with crumbled feta and parmesan cheeses for a rich and savory dish. Perfect for autumn meals, this recipe balances smooth creaminess with hearty textures and a hint of fresh herbs.
Ingredients
Scale
Dry Ingredients
- 400 g pasta (such as penne or fusilli)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- A pinch of nutmeg
Produce
- 500 g pumpkin, peeled and diced into small cubes
- 3 cloves garlic, minced
- Fresh parsley or chives, chopped (for garnish)
Dairy
- 200 g feta cheese, crumbled
- 50 g parmesan cheese, grated
- 100 ml cream or milk
Other
- 2 tablespoons olive oil
- 200 ml vegetable stock
Instructions
- Roast the Pumpkin: Preheat your oven to 200°C (392°F). Place the diced pumpkin on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes until the pumpkin is tender and has developed a light caramelized color.
- Cook the Pasta: While the pumpkin roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Combine Pumpkin and Sauce: Add the roasted pumpkin cubes to the skillet along with dried thyme, vegetable stock, and cream. Stir to combine and simmer gently for about 5 minutes, allowing the flavors to meld.
- Season and Mash: Season the sauce with nutmeg, salt, and pepper to taste. Using a fork or potato masher, partially mash some of the pumpkin cubes, leaving others intact for texture.
- Mix in Pasta: Add the cooked pasta to the skillet and stir thoroughly to coat the pasta evenly with the pumpkin sauce.
- Add Cheeses: Remove the skillet from heat and stir in crumbled feta and grated parmesan. Mix until cheeses melt smoothly into the sauce.
- Garnish and Serve: Serve the pumpkin pasta hot, garnished with freshly chopped parsley or chives for a fresh, vibrant finish.
Notes
- You can substitute cream with milk or a non-dairy alternative for a lighter or vegan version, adjusting seasoning as needed.
- Use fresh herbs like sage or rosemary instead of thyme for variation.
- For extra texture, sprinkle toasted pine nuts on top before serving.
- This dish pairs well with a crisp green salad and crusty bread.
- Ensure pasta is cooked al dente to maintain texture when combined with sauce.
