pumpkin small and evenly dice
Too large pieces remain firm while the pasta is already soft. Dice of about one centimeter cook reliably in the same time.
Autumn Kitchen Recipe
One-Pot Pumpkin and Feta Pasta
This one-pot pasta combines nutty hokkaido with garlic, thyme, baby spinach and feta. The noodles give off starch while cooking and bind the sauce without light roux.
Total time
40 min
Calories
610 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
pumpkin-Feta-Pasta with the right amount of liquid
For pasta and pumpkin to be cooked at the same time, the pumpkin needs small cubes of about one centimetre. Start with a part of the hot broth and pour only if necessary: pot shape, type of pasta and pumpkin give off different amounts of liquid. Feta and spinach only belong after cooking in the pot, so that the cheese remains creamy and the spinach does not turn grey.
Quick Dinners
Vegetarian Dinners
One-Pot Recipes
Dinner
Recipe
One-Pot Pumpkin and Feta Pasta
Short pasta cooks with Hokkaido squash, stock and herbs in one pot; feta and spinach make the sauce creamy at the end.
Ingredients
4 servings
Method
-
1
pumpkin prepare
Wash the Hokkaido thoroughly, denucleate and cut into cubes of about 1 cm. Prepare Onion and garlic.
-
2
Sweat on aromatics
Heat olive oil in a wide pot. Onion fry for 3 minutes, fry garlic, thyme and paprika for 30 seconds.
-
3
Roast pumpkin
Add pumpkin cubes and fry for 4 minutes at medium to high heat. Turn several times so that individual edges get colour.
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4
Garnish pasta
Stir in pasta and 650 ml of hot broth. Cook openly just below the boiling point according to the package specification and stir frequently. Add residual broth in swallow if the mixture becomes too dry.
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5
Complete sauce
When pasta and pumpkin are bite-resistant, stir in cream and two thirds of the feta. In the portion, add spinach and let it fall together.
-
6
Flavouring
Remove the pot from the stove, season with pepper and gently with salt. Sprinkle over the remaining feta and serve immediately.
Kitchen know-how
Tips for One-Pot Pumpkin and Feta Pasta
Do not pour broth completely at once
A wide pot evaporates more than a high one. With the stock held back, the consistency can be controlled without the pasta becoming supple.
Variations
How to adapt this recipe
Replace thyme with six finely cut Sage leaves and sprinkle the finished dish with 40 g roasted walnuts.
Replace Cooking cream and Feta with unsweetened vegetable cooking cream and 120 g vegan feta. Try broth and cheese substitute before salting.
Nutrition per serving
610kcal
82.0 gCarbohydrates
23.0 gProtein
21.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about One-Pot Pumpkin and Feta Pasta
No. The thin shell becomes soft when cooking. Damaged areas should be removed and thoroughly wash the pumpkin before cutting.
Pasta containing starch settles easily. Use medium heat, a wide pot and stir regularly, especially in the last few minutes.
Yes. butternut squash has to be peeled and should also be cut into small cubes. Depending on maturity, it can take a few minutes longer.
Cool the residue quickly and store it in the refrigerator for up to two days. When heated, add some broth or water because the pasta continues to absorb liquid.
Keep cooking