Spaghetti with feta and pumpkin
Ingredients · Servings 4
- 40 dkg Spaghetti
- 60 dkg Pumpkin
- 150g Feta cheese
- 3 cloves Garlic
- 2 tbsp Olive oil
- 1.5 dl Cream
- 1/2 tsp ground nutmeg
- Only
- Breast
- 1 tsp Thyme
- 1 tsp Lemon juice
Method · 45 min
- To prepare the feta and pumpkin spaghetti, preheat the oven to 200 °C.
- Place the pumpkin cubes on a baking sheet lined with baking paper, add the garlic cloves, and drizzle with olive oil.
- Season with salt, pepper and thyme and mix well. Bake for 25-30 minutes, until the pumpkin is completely soft and the edges are slightly browned.
- Meanwhile, cook the spaghetti in boiling salted water until al dente. Set aside about 1-1.5 dl of the cooking water, then drain the pasta.
- Place the roasted pumpkin and roasted garlic in a blender or food processor. Add 100g feta, the cooking cream, nutmeg and lemon juice, then blend until completely creamy. If you find it too thick, gradually add a little pasta water.
- Pour the pumpkin-feta cream into a large saucepan, add the cooked spaghetti, and stir well over low heat. Gradually add enough pasta water to coat the pasta in the sauce until it is silky smooth.
- Crumble the remaining 50g feta into smaller pieces and add to the finished pasta. Do not cook for long, just carefully stir it through so that a few small pieces of feta remain in the creamy sauce.
- Place the spaghetti on plates and serve with fresh thyme and freshly ground black pepper.
recipe
Preparation
- To prepare the feta and pumpkin spaghetti, preheat the oven to 200 °C.
- Place the pumpkin cubes on a baking sheet lined with baking paper, add the garlic cloves, and drizzle with olive oil.
- Season with salt, pepper and thyme and mix well. Bake for 25-30 minutes, until the pumpkin is completely soft and the edges are slightly browned.
- Meanwhile, cook the spaghetti in boiling salted water until al dente. Set aside about 1-1.5 dl of the cooking water, then drain the pasta.
- Place the roasted pumpkin and roasted garlic in a blender or food processor. Add 100g feta, the cooking cream, nutmeg and lemon juice, then blend until completely creamy. If you find it too thick, gradually add a little pasta water.
- Pour the pumpkin-feta cream into a large saucepan, add the cooked spaghetti, and stir well over low heat. Gradually add enough pasta water to coat the pasta in the sauce until it is silky smooth.
- Crumble the remaining 50g feta into smaller pieces and add to the finished pasta. Do not cook for long, just carefully stir it through so that a few small pieces of feta remain in the creamy sauce.
- Place the spaghetti on plates and serve with fresh thyme and freshly ground black pepper.
