Pumpkin and feta pasta

Total Duration:

40 min

Portions:

2 Portions

Difficulty:

light

Pasta with a difference! The mix of pumpkin, feta and natural pumpkin seeds from Styria gives pasta just the right taste for autumn. Herbs and chili round off this quick pasta dish.

Ingredients

200 g Farmer's Snack pumpkin seeds
½ Hokkaido pumpkin (medium)
100 g feta
200 g pasta
150 ml pasta water
3 tbsp olive oil
Salt
Pepper
Fresh basil leaves
Chili flakes

Preparation

Preheat the oven to 180°C fan-assisted or 200°C top/bottom heat. Meanwhile, cut the pumpkin into bite-sized cubes.
Add 1 teaspoon of olive oil, pepper and salt, mix and spread on a baking tray. Then bake the pumpkin mixture in the oven at 180/200° C for 20 minutes.
Place the pasta in a pan of boiling, salted water and cook until the pasta is cooked. Remove 150 ml of the cooking water before pouring off the rest of the cooking water.
Heat 2 tbsp olive oil in a pan and fry the pasta briefly. Add the pumpkin, mix the mixture and sprinkle with cheese. Add the pasta water, stirring constantly.
Leave the pasta on the lowest heat until the cheese has dispersed.
Season to taste with salt and pepper, add basil and pumpkin seeds as a topping. Season with chili flakes if required.

Tip: If you don't have any feta in the fridge, you can also prepare the recipe with pumpkin and pumpkin seeds alone!