The viral baked feta pasta got a pumpkin makeover! Adding a little pumpkin to your favorite pasta dishes gives them an instant fall flavor kick. Have this easy pasta dinner on the table in under 45 minutes!
Ingredients
- 3 tbsp olive oil
- 1 Athenos Feta block
- 1 tbsp minced rosemary
- 2 shallots, thinly sliced
- 1 tsp kosher salt
- Cracked black pepper
- 1 lb dried short pasta noodles (we used rigatoni)
- 2 cups reserved pasta water
- 1/2 cup pumpkin puree
Method
- Preheat the oven to 400 F. Drizzle a small casserole dish with olive oil. Place the feta block into the center of the dish. Surround the feta with shallots, rosemary and sprinkle with kosher salt and a few turns of cracked black pepper. Cook for 30-35 minutes or until the feta is golden brown and soft in the center.
- Cook the pasta according to package instructions for al dente cooked pasta. Reserve 2 cups of pasta water.
- Remove feta from the oven and smash together with shallots and rosemary until the mixture is creamy. Add in 1 cup of pasta water at a time and pumpkin puree. Mix together with pasta noodles and add more pasta water if the consistency is too thick.
- Top with extra feta crumbles, cracked black pepper, and rosemary.