Go Back
To make this creamy baked feta pumpkin pasta, you need a few key ingredients. Here is what you'll need: - 8 ounces pasta (penne or fusilli work well) - 1 cup pumpkin puree (canned or homemade) - 1 block (8 ounces) feta cheese - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme - ½ teaspoon red pepper flakes (adjust for spice preference) - Salt and pepper to taste - 1 cup spinach - ¼ cup grated Parmesan cheese (optional) - Fresh basil or parsley for garnish These ingredients come together to create a creamy and tasty dish that feels fancy but is quite simple. Choosing feta cheese can make a big difference in your dish. Look for feta that is creamy and soft, not too crumbly. Block feta works best because it melts nicely. You can find it in brine or vacuum-sealed. Feta in brine has a richer flavor. If you can, taste a few types to find your favorite. If you can't find pumpkin puree or want to switch it up, there are great alternatives. You can use butternut squash puree, which is sweet and creamy. Sweet potato puree is another option that adds a unique flavor. You could even try using a mix of these purees for a fun twist. First, set your oven to 400°F (200°C). This temperature helps the feta and pumpkin blend well. While it heats, gather your tools. You need a baking dish, a pot for pasta, and a fork for mixing. It’s best to have everything ready. This way, you can move quickly and keep things neat. Next, cook the pasta. Boil water in a pot and add salt for flavor. Once it boils, add 8 ounces of pasta. Cook it until it is al dente, which means it has a slight bite. This usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside. You want it ready for mixing later. Now, it’s time to bake the feta and pumpkin. In your baking dish, place the block of feta in the middle. Pour 1 cup of pumpkin puree around it. Add 2 tablespoons of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of dried thyme. Sprinkle in ½ teaspoon of red pepper flakes, along with salt and pepper to taste. Mix these gently around the feta. This blend gives the dish great flavor. Put the dish in your preheated oven. Bake for about 25-30 minutes. You want the feta to be soft and golden on top. Once done, take it out and use a fork to mash the feta into the pumpkin puree. Mix until it becomes creamy. Finally, stir in your cooked pasta and 1 cup of fresh spinach. If you like, add ¼ cup of grated Parmesan cheese for extra creaminess. Your dish is nearly ready to serve! To make your pasta creamy, focus on the feta and pumpkin mix. After baking, mash the feta well into the pumpkin. This step is key. The more you mix, the creamier it gets. Add a splash of pasta water if needed. This will help bind everything together. Red pepper flakes add heat. Start with half a teaspoon if you're unsure. You can always add more. Taste the mix before serving. This way, you adjust the spice just right. If you love heat, feel free to add more. For a great look, serve pasta in wide bowls. Drizzle some olive oil on top. A sprinkle of red pepper flakes adds color. Finish with fresh herbs like basil or parsley. This makes your dish pop and look inviting. Enjoy making it look as good as it tastes! {{image_2}} You can easily add protein to this dish. Chicken breast or sausage works great. If you prefer beans, try chickpeas or white beans. Cook the protein separately. Add it to the pasta and sauce mix before serving. This makes the meal heartier and more filling. If you want a twist, use kale instead of spinach. Kale has a nice texture and adds a different flavor. Just chop it up and add it with the pasta. Cook it a bit longer if you want it softer. This keeps the dish healthy and tasty. Feel free to play with herbs and spices! Adding fresh herbs like basil or parsley makes it bright. You can also try rosemary or oregano for a warm taste. For a spicy kick, toss in more red pepper flakes or some black pepper. These small changes can really boost the flavor of your meal. After enjoying your creamy baked feta pumpkin pasta, store leftovers in an airtight container. Allow the pasta to cool first. This helps keep the flavors fresh. Place the container in the fridge. It will stay good for up to three days. If you want to enjoy it later, follow the freezing tips below. When you're ready to eat leftovers, reheat them gently. You can use the microwave or a pan on the stove. If using a microwave, heat in short bursts. Stir between each burst to warm evenly. On the stove, add a splash of water or olive oil. This will help bring back the creaminess. Heat on low to avoid drying it out. To freeze your creamy baked feta pumpkin pasta, use a freezer-safe container. Let it cool completely before sealing. Label the container with the date. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above to ensure it stays creamy and delicious. Yes, you can use fresh pumpkin. Just make sure to cook it first. Cut the pumpkin into pieces and roast or steam it until soft. Then, blend it until smooth. This will give your dish a fresh taste. You can use gluten-free pasta like rice or quinoa pasta. Zucchini noodles or spaghetti squash also work well. These options keep the dish tasty and light. Yes, you can prepare this dish ahead of time. Cook the pasta and bake the feta mix. Once cooled, store them in the fridge. When ready to serve, just heat and mix them together. To make this dish vegan, swap feta cheese for a plant-based feta. Use nutritional yeast for a cheesy flavor. Also, you can replace Parmesan with more nutritional yeast or vegan cheese. This blog post covered how to make creamy baked feta pumpkin pasta. We looked at key ingredients, including choosing the right feta and pumpkin puree alternatives. I shared step-by-step instructions to help you cook and bake effectively. Tips for creaminess and spice adjustments improved the dish’s flavor. We also explored tasty variations and easy storage methods. Enjoy experimenting with this recipe. Your kitchen will be filled with delightful flavors!

Creamy Baked Feta Pumpkin Pasta

Indulge in the rich flavors of creamy baked feta pumpkin pasta that's perfect for fall! This delicious recipe combines the savory creaminess of feta with pumpkin puree, seasoned to perfection and tossed with al dente pasta and fresh spinach. It's a simple yet stunning dish that will impress any dinner guest. Ready to elevate your meal? Click through to discover the full recipe and make this comforting dish tonight!
Print Recipe Pin Recipe

Ingredients
  

8 ounces pasta (penne or fusilli work well)

1 cup pumpkin puree (canned or homemade)

1 block (8 ounces) feta cheese

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

½ teaspoon red pepper flakes (adjust for spice preference)

Salt and pepper to taste

1 cup spinach

¼ cup grated Parmesan cheese (optional)

Fresh basil or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.

      Bake Feta: In a medium baking dish, place the block of feta cheese in the center. Surround it with the pumpkin puree, adding olive oil, garlic powder, thyme, red pepper flakes, salt, and pepper. Mix the sauces gently around the feta.

        Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the feta is soft and golden on top.

          Combine Ingredients: Once the feta is baked, remove the dish from the oven. Using a fork, mash the feta cheese into the pumpkin puree until creamy.

            Add Pasta and Spinach: Stir in the cooked pasta and fresh spinach, mixing until well combined. If desired, sprinkle in Parmesan cheese for an extra creamy texture.

              Serve: Divide the pasta into serving bowls and garnish with fresh basil or parsley.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                  - Presentation Tips: Serve in wide bowls and drizzle with a little extra olive oil. Add a sprinkle of red pepper flakes and freshly chopped herbs on top for a pop of color.