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Pumpkin Feta Pasta

Pumpkin feta pasta with roasted pumpkin, garlic, and a golden feta block creates a creamy sauce you toss through rigatoni or penne. Roast until the pumpkin is soft and feta turns golden, then loosen with reserved pasta water for a silky finish.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mediterranean-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta rigatoni or penne
  • 2 pumpkin puree or fresh pumpkin cubed
  • 8 oz feta cheese block
  • 4 garlic cloves, smashed
  • 1.33 tbsp olive oil
  • 0.5 tsp red pepper flakes
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 0.5 cup pasta cooking water reserved
  • fresh basil for serving
  • extra red pepper flakes for serving
  • salt to taste

Equipment

  • 1 sheet pan

Method
 

Roast the pumpkin and feta
  1. Preheat oven to 400°F. Place pumpkin puree or cubed pumpkin in a baking dish, with the feta block in the center.
  2. Scatter the smashed garlic around the pumpkin and feta. Drizzle everything with the olive oil so the garlic and pumpkin are coated.
  3. Sprinkle red pepper flakes, dried thyme, and black pepper over the pumpkin and feta. Roast for 35-40 minutes, until the feta is golden and the pumpkin is soft.
Cook pasta and finish the sauce
  1. Meanwhile, cook the pasta according to package directions and reserve 1/2 cup pasta cooking water. Keep the pasta warm until ready to toss.
  2. Smash and stir everything in the baking dish into a creamy sauce. Add reserved pasta cooking water gradually to reach your desired consistency.
  3. Toss in the cooked pasta until evenly coated. Season with salt to taste.
  4. Serve immediately with fresh basil and extra red pepper flakes on top. Add more red pepper flakes if you want extra heat.

Notes

Pro tip: smash the roasted feta and pumpkin right after roasting so it breaks down smoothly into a sauce. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of pasta water. Freezing isn’t ideal because the feta sauce can grain after thawing. For a dairy-free swap, use a vegan feta block and keep the same roast-and-mash method.