If you think pumpkin is only good with sausage, this Pasta with pumpkin and feta and walnuts will change your mind at the very first bite. It is a first course that plays on contrasts: the enveloping sweetness of Mantuan pumpkin meets the decisive and almost spicy saltiness of Greek feta, completed by the irresistible crunch of walnuts.
The reason this recipe will become your favorite this season is in the double texture of the pumpkin: part is blended to create a silky cream that embraces the pasta, while the rest stays in cubes to give body to the dish. It’s a vegetarian, well-balanced option, ideal for a quick lunch that doesn’t sacrifice the elegance of a gourmet flavor.
- Difficulty: Very easy
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 464.00 (Kcal)
- Carbohydrates 42.74 (g) of which sugars 6.19 (g)
- Proteins 15.28 (g)
- Fat 26.86 (g) of which saturated 8.23 (g)of which unsaturated 3.06 (g)
- Fibers 3.35 (g)
- Sodium 1,366.57 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — Pasta with pumpkin, feta and walnuts
- 6.3 oz pasta (short shape such as fusilli or penne)
- 10.6 oz pumpkin (already cleaned and peeled)
- 3.5 oz feta (Greek)
- 0.7 oz walnut halves (about 5–6 whole walnuts)
- 1.1 oz shallot (or small red onion)
- 2 tbsp extra virgin olive oil
- 1 sprig rosemary (fresh)
- to taste salt
- to taste pepper
- 1 ladle water (from the pasta cooking)
Tools — Pasta with pumpkin, feta and walnuts
- wooden cutting board
- knife
- large pot
- nonstick pan
- ladle
Steps — Pasta with pumpkin, feta and walnuts
Preparing this Pasta with Pumpkin and Feta is a simple puzzle, but to achieve that creamy, enveloping result you see in the photo, there are a few small technical tips to follow.
From cooking the pumpkin to the final touch of hand-crumbled feta, every step is designed to enhance the natural flavors of the ingredients. You don’t need to be a chef: follow these illustrated steps and you’ll discover how to turn a few simple elements into a true gourmet first course.
Put the water on to boil and let’s begin!
Preparing the aromatic base
Begin by finely chopping the shallot and cutting the pumpkin into small, regular cubes (about 3/8 in). In a large skillet, heat two tablespoons of extra virgin olive oil with the shallot and a sprig of fresh rosemary.Let it soften over low heat until the shallot becomes translucent, releasing all its aroma without burning.
Cooking and braising the pumpkin
Toss the pumpkin cubes into the pan, raise the heat slightly and let them brown for a couple of minutes to seal the flavor. Add a pinch of salt and one ladle of hot water (or vegetable broth).Cover with a lid and cook for about 10–12 minutes: the pumpkin should be very tender, almost buttery, ready to be turned into a cream.
Creating the pumpkin velouté
While the pasta cooks in plenty of salted water, take about half of the cooked pumpkin and transfer it to a tall container. Add half a ladle of the pasta cooking water and blend with an immersion blender until you obtain a smooth puree free of lumps.Pour this cream back into the pan with the remaining whole cubes: this will create a wonderful play of textures.
Toasting the walnuts and final touch
While the pasta finishes cooking, heat a small nonstick pan and toast the walnut halves broken into pieces for 2–3 minutes over medium heat, shaking the pan often to avoid burning. You’ll immediately smell the intense aroma!
Turn off the heat under the pasta and remove the rosemary. Crumble the Greek feta roughly with your hands and add the just-toasted walnuts.Stir carefully: the contrast between the creaminess of the pumpkin, the saltiness of the feta and the warm crunch of the walnuts will be the true secret of your success. A dusting of black pepper and the dish is ready to serve!
Notes: Toasting the walnuts is optional but highly recommended: 2 minutes are enough to transform the dish’s aroma. If the pumpkin cream is too thick, don’t hesitate to add a second ladle of cooking water: the pasta should almost “swim” in the cream before serving, because it will quickly absorb it on the plate.
