Baked pumpkin pasta, quick and easy
Why do I love this pumpkin pasta with feta so much? Because the creamy pumpkin sauce practically makes itself in the oven! Simply bake Hokkaido pumpkin with feta in the oven, briefly purée it, and mix it with the cooked pasta – and your baked pumpkin pasta is ready!
Ingredients · Servings 4
- 1 smaller Hokkaido pumpkin (approx. 800 g)
- 2 cloves of garlic
- 150 g More
- 2 tbsp olive oil
- 250 ml vegetable broth
- 1 tsp Italian herbs
- 1 TL Curry
- 1 tsp sweet paprika powder
- 250g pasta
- Sage (for serving)
Method · 45 min
- Preheat oven to 180 degrees Celsius (top and bottom heat).
- Halve the pumpkin and remove the seeds and membranes. Then chop the pumpkin (with the peel on) into small pieces. Finely chop the garlic cloves. Place the pumpkin, garlic, spices, and herbs in a baking dish and top with the feta cheese. Drizzle with olive oil and pour in the vegetable broth.
- Bake everything for about 30 minutes, then purée and, if necessary, stir the sauce with a little (pasta) water until creamy.
- Meanwhile, cook the pasta according to the package directions. Drain, and serve with the pumpkin sauce and sage.
- Halve the pumpkin and remove the seeds and membranes. Then chop the pumpkin (with the peel on) into small pieces. Finely chop the garlic cloves. Place the pumpkin, garlic, spices, and herbs in a casserole dish and top with the feta cheese. Drizzle with olive oil and pour in the vegetable broth. Ingredients: 1 small Hokkaido pumpkin, 2 garlic cloves, 150g feta cheese, 1 tsp Italian herbs, 1 tsp curry powder, 1 tsp sweet paprika, 2 tbsp olive oil, 250ml vegetable broth.
- Meanwhile, cook the pasta according to package directions. Drain, serve with the pumpkin sauce and sage. 250g pasta, sage.
