Pumpkin Feta Pasta

By Cooking With Ayeh · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F).
2. Peel the butternut squash and cut it into 2 cm cubes. Put them in an oven-safe dish.
3. Add the garlic cloves in their skins, the thyme leaves and the olive oil. Season with salt and pepper and toss so everything is coated in oil.
4. Place the block of feta in the middle of the dish and arrange the pumpkin around it evenly.
5. Sprinkle thyme leaves over the feta and drizzle with a little more olive oil. Roast for 25 minutes, until the pumpkin is cooked and the feta has softened.
6. About 10 minutes before the pumpkin finishes, cook the pasta in heavily salted water. Save some of the pasta water before draining.
7. Take the dish out of the oven. Peel the garlic cloves and mash them in the same dish with a fork.
8. Break up the feta and stir it into the mixture.
9. Add the spinach, then the drained pasta and a good splash of pasta water.
10. Mix until creamy. If the sauce is too thick or dry, add more pasta water.
11. Sprinkle with chilli flakes and crumbled walnuts just before serving so they stay crunchy.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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