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Ingredients
Scale
- 360 g pasta shells
- 1 kg butternut squash pumpkin, peeled and cubed
- 8 garlic cloves, unpeeled
- 180 g Bulgarian feta cheese
- 2 big handfuls baby spinach
- 1 handful walnuts, roughly chopped
- ¼ cup extra virgin olive oil
- 8 sprigs fresh thyme
- Salt and pepper to taste
- Chili flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare pumpkin cubes and place in an oven-safe dish.
- Add garlic cloves, thyme, olive oil; season with salt and pepper.
- Make space for feta in the center; drizzle with oil and top with thyme.
- Bake for 25 minutes until pumpkin is tender.
- Cook pasta in boiling salted water according to package instructions.
- Mash roasted garlic in the dish after baking.
- Mix in feta and spinach with pumpkin; add cooked pasta and reserved pasta water.
- Adjust sauce consistency if needed.
- Garnish with chili flakes and walnuts before serving.
Notes
For added richness, mix feta with cream cheese.
Ensure pasta is al dente for the best texture.
Feel free to adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked and Boiled
- Cuisine: Fusion
Nutrition
- Calories: 550
- Sugar: 4
- Sodium: 800
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 66
- Fiber: 6
- Protein: 18
- Cholesterol: 30