Penne with feta and pumpkin
3 servings
40 minutes
Penne with feta and pumpkin is a refined dish of European cuisine that combines the tenderness of pasta, the sweet creaminess of pumpkin, and the piquancy of feta. This dish has an autumn character as pumpkin is traditionally associated with cozy evenings. Roasted pumpkin infused with garlic and thyme becomes soft and flavorful, complemented by white wine. Al dente pasta perfectly holds the sauce while feta cheese adds a pleasant salty note. Pumpkin oil enhances the depth of flavor, and pumpkin seeds provide textural contrast. Penne with feta and pumpkin is perfect for both family dinners and romantic evenings – its delicate taste captivates from the first bite.
1
Cut the pumpkin into medium cubes about 1 cm. Crush the garlic with the back of a knife and chop it coarsely.
- Pumpkin: 200 g
- Garlic: 3 cloves
2
Heat olive oil in a saucepan. Sauté the pumpkin with garlic over medium heat, stirring constantly, for about 5 minutes until the pumpkin turns golden.
- Olive oil: 1 tablespoon
- Pumpkin: 200 g
- Garlic: 3 cloves
3
Add thyme leaves and white wine, and simmer over medium heat for about 20 minutes or until the wine has completely evaporated. Make sure the wine doesn't evaporate completely and start to burn.
- Fresh thyme: 1 stem
- Dry white wine: 1 ml
4
Remove from heat and keep warm.
5
Boil the penne according to the instructions until al dente.
- Penne: 250 g
6
Drain the water and add the penne to the pumpkin.
- Penne: 250 g
- Pumpkin: 200 g
7
Mix well. Sprinkle with diced feta cheese on top and drizzle with pumpkin oil.
- Feta cheese: 150 g
- Pumpkin seed oil: 1 tablespoon
8
Mix again and serve, sprinkling with pumpkin seeds on top.
- Pumpkin seeds (pepitas): 1 tablespoon
