Imported from TikTok
Pumpkin Feta Pasta
Creamy pasta with oven-roasted Hokkaido pumpkin, feta, tomatoes, and red onions. Curry, paprika, thyme, and a little honey give the sauce a savory, slightly sweet flavor.
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Ingredients
- 200 g Spaghetti (Or more; according to the source, the sauce is enough for about 4 people.)
- 250 g Feta (Use 200 g for baking; reserve the rest for garnishing.)
- 500 g Hokkaido pumpkin (Small pumpkin; according to the source, about 500–600 g were used. Washed and hollowed out after par-cooking.)
- 2 Red onions (Cut into large pieces; about 220 g edible portion.)
- 200 g Cherry tomatoes
- 2 EL Olive oil (For marinating.)
- 1 TL Curry powder
- Sweet paprika (Amount not specified; mentioned as a seasoning in the spoken contribution.)
- Honey (A little honey; amount not specified.)
- Salt (To taste.)
- Pepper (To taste.)
- Vegetable stock (Amount not specified; use to adjust the seasoning.)
- 5 Zweige Thyme (Sage may also be used optionally.)
- Sage (Optional; amount not specified.)
- 3 Suppenkellen Pasta water (Reserve about 3–4 ladles and use for the sauce.)
- Lemon (Optional, a splash for seasoning.)
Steps
- 1
Preheat the oven to 150 °C convection. Wash the Hokkaido pumpkin and par-cook it whole for about 30 minutes so it is easier to cut.
- 2
Allow the pumpkin to cool slightly, hollow it out, and cut it into pieces.
- 3
Cut the red onions into large pieces. Marinate the pumpkin pieces, onions, and cherry tomatoes with the olive oil, curry powder, paprika, honey, salt, pepper, vegetable stock, and thyme sprigs.
- 4
Place the marinated vegetables in a baking dish and put 200 g feta on top. Set aside the remaining feta for garnishing later.
- 5
Preheat the oven to 180 °C convection. Place the baking dish in the oven and bake for about 25 minutes, until the feta is lightly browned.
- 6
While the vegetables are baking, cook the spaghetti. Reserve about 3–4 ladles of pasta water before draining the noodles.
- 7
Place the baked vegetables and feta in a blender. Add the reserved pasta water and blend everything until very smooth.
- 8
Carefully season the sauce with salt and pepper so it is sufficiently flavorful. Optionally add a splash of lemon juice and some sage.
- 9
Combine the puréed pumpkin and feta sauce with the cooked spaghetti. Serve the pasta with the reserved feta and vegetables.
Notes
The amounts of paprika, honey, vegetable stock, salt, and pepper are not specified in the source. The sauce becomes smoother and less sticky when enough pasta water is added.
Nutrition per serving
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