Baked Feta Pumpkin Pasta – Easy One Pan Fall Dinner

Method

1. Preheat the oven

   Preheat your oven to 400 degrees F (200 degrees C). Get out a medium baking dish or a 9x13 inch pan, something large enough to hold the feta block in the center with room around it.

2. Set up the pan

   Pour half the olive oil into the baking dish. Add the chopped onion and unpeeled garlic cloves to the edges of the dish. Place the block of feta in the center. Spoon the pumpkin puree around and slightly over the feta. Drizzle the remaining olive oil over everything and sprinkle with chili flakes, dried thyme, salt, and black pepper.

3. Bake until golden and soft

   Slide the pan into the preheated oven and bake for 30 to 35 minutes until the feta is soft and starting to turn golden on top and the onions are slightly caramelized around the edges.

4. Cook the pasta

   About 15 minutes before the pan comes out of the oven, bring a large pot of well-salted water to a boil and cook your pasta according to the package directions until just al dente. Before draining, scoop out at least half a cup of pasta water and set it aside. Drain the pasta.

5. Make the sauce

   Take the baking dish out of the oven. Squeeze the roasted garlic cloves out of their skins directly into the pan and discard the skins. Use a fork to mash and stir everything together, pressing the feta and pumpkin into each other until you have a roughly smooth, creamy sauce. A few chunks are fine and tasty.

6. Toss and finish

   Add the drained pasta directly to the baking dish and toss well to coat every piece in the sauce. Add reserved pasta water a splash at a time until the sauce reaches a silky, coating consistency. Taste and adjust salt and pepper as needed.

7. Serve

   Divide into bowls and top with fresh sage or basil leaves and a little grated Parmesan if you like. Serve straight away while everything is warm and creamy.