10 mins
40 mins
Serves 6
Recipes » Fall Baked Feta Pasta with Pumpkin

Fall Baked Feta Pasta with Pumpkin

This fall-inspired penne rigate pasta bake made with creamy feta boasts roasted pumpkin and sweet red pepper, offering a cozy blend of seasonal flavours. Perfect for autumn!
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Ingredients

  • 450 g (16 oz) Italpasta Penne Rigate
  • 1 red bell pepper, seeded and diced
  • 2 cups (500 mL) cherry tomatoes
  • 2 cups (500 mL) diced fresh pumpkin
  • 3 cloves garlic, minced
  • 1/3 cup (75 mL) extra virgin olive oil, divided
  • 1 block (8 oz) feta cheese
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) ground pepper
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (75 mL) packed basil leaves, thinly sliced, divided

Instructions

  • Preheat oven to 425°F (220°C).
  • In large baking dish, combine red pepper, cherry tomatoes, pumpkin, garlic and 1/4 cup (60 mL) olive oil. Arrange feta block in the centre of the vegetables, drizzle all over with remaining olive oil and season with oregano, pepper and salt.
  • Bake for 40 to 45 minutes or until pumpkin is tender and tomatoes have softened and burst.
  • Meanwhile, cook Italpasta Penne Rigate according to package directions. Reserve 1/2 cup (125 mL) pasta water. Drain penne.
  • Using fork, mix feta with the roasted vegetables. Add cooked penne, reserved pasta water, and 1/4 cup (60 mL) basil to mixture and toss to coat.
  • Garnish with remaining basil.
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Tips

Tips: Garnish with grated Parmesan if desired.
Substitute pumpkin with another fall squash, like acorn, butternut or delicata, if desired.

Nutritional Analysis

Calories: 510kcalCarbohydrates: 65gProtein: 16gFat: 22gSaturated Fat: 8gCholesterol: 35mgSodium: 520mgFiber: 4gSugar: 7g