Ingredients
Method
- Cut the pumpkin into pieces, you need 450 g for this recipe. I use Hokkaido pumpkin, because you do not have to peel the skin. If you are using another type of pumpkin, you have to peel it. Add all the spices and olive oil: ½ tsp rosemary, ½ tsp salt, ½ tsp black pepper, ¼ tsp nutmeg, 12 g oil. Mix well.
- Put in a baking dish, and place a piece of feta in the middle (160 g feta). Bake for 40 minutes at a temperature of 200 C / 390F.
- Cool for 5 minutes, blend in a blender, then add 200 ml pasta water. The sauce is ready.
- Cook the pasta according to the instructions and mix with the sauce.
Nutrition
Notes
Pumpkin Choice: I really recommend using Hokkaido pumpkin here because its thin, edible skin saves you a ton of prep time and blends right into the sauce.
If you use a different pumpkin like butternut, make sure to peel it first or you'll end up with tough bits in your final sauce.
Spice Adjustments: Nutmeg is my secret weapon here, it brings out the sweetness of the pumpkin beautifully.
If you're not a fan, try a pinch of cinnamon or smoked paprika for a completely different but equally delicious twist.
Blending Tip: Let the baked feta and pumpkin cool for a full five minutes before blending.
I learned the hard way that blending hot ingredients can cause the lid to pop off and make a mess, and it also gives a smoother, creamier texture.
Pasta Water Magic: Don't skip reserving that pasta water, it's the key to a silky sauce that clings perfectly to every noodle.
I add it slowly while blending until the sauce reaches a consistency that's just a bit thinner than I want, since it thickens as it sits.
Storage Instructions: This sauce keeps beautifully in the fridge for up to three days in an airtight container.
When reheating, I add a splash of milk or extra pasta water to bring back its creamy texture, since it tends to thicken overnight.
Make Ahead Tip: You can roast the pumpkin and feta a day ahead, then blend the sauce right before serving.
Just store the roasted mixture in the fridge and let it come to room temperature for about 15 minutes before blending.
Serving Suggestion: I love serving this with a short pasta like penne or rigatoni because the sauce gets caught in the ridges.
A sprinkle of fresh parsley or a few toasted pine nuts on top adds a lovely crunch and freshness.