Creamy Hokkaido Pumpkin Pasta
The cosy autumn dinner: Hokkaido pumpkin, feta and red onions roast in one dish and blend into a creamy sauce.
- Time
- 45 min
- Servings
- 2
- Effort
- Easy
Ingredients
For 2 servings
- 250 g Pasta (e.g. fusilli)
- 500 g Hokkaido pumpkin (red kuri squash)
- 200 g Feta cheese
- 2 Red onions
- 3 Garlic cloves, peeled
- 3 tbsp Olive oil
- 1 tsp Paprika powder
- 1 tsp Italian herbs
- Salt and black pepper, to taste
Method
-
Heat the oven to 200 °C (400 °F). Halve the Hokkaido pumpkin, scoop out the seeds and cut it into 2 cm cubes – no need to peel it, the skin turns soft in the oven. Peel the red onions and cut them into wedges.
-
Put the pumpkin, onions and garlic cloves into a baking dish and place the block of feta in the middle.
-
Drizzle with the olive oil, sprinkle over the paprika, Italian herbs, salt and pepper and toss the vegetables.
-
Bake for about 30 minutes, until the pumpkin is soft and tender.
-
Meanwhile, cook the pasta in salted water according to the package instructions. Save a cup of the pasta water before draining.
-
Blend the roasted pumpkin, onions, garlic and feta with a stick blender until smooth and creamy. Add a splash of pasta water if the sauce is too thick.
-
Add the cooked pasta, mix until everything is well coated, season to taste and enjoy.
