Creamy Pumpkin Pasta with Feta | Easy & Budget-Friendly Recipe for 4 🍝🎃 скачать в хорошем качестве

Creamy Pumpkin Pasta with Feta | Easy & Budget-Friendly Recipe for 4 🍝🎃

This creamy pumpkin pasta with feta is the ultimate fall comfort food — rich, flavorful, and made without heavy cream! 😋 It’s a quick and affordable dish that’s perfect for busy weeknights or cozy family dinners. Made with fresh pumpkin, a touch of feta, and warm spices, this recipe proves you don’t need cream for a silky-smooth sauce. 👉 Tell me in the comments: Do you also stock up on pasta when it’s on sale? 🍝 ✨ My Recommended Gear & Partners ✨ Here’s everything I use or personally recommend 👇 🍕 Ooni Pizza Ovens: https://tidd.ly/3KH1BLd 🍳 Ninja Kitchen Appliances: https://tidd.ly/439NILI 📝 Note: These are affiliate links. If you purchase through them, you support my channel at no extra cost to you. ❤️ 🧄 Ingredients (Serves 4) 400 g pasta (penne, rigatoni, or spaghetti) 500 g pumpkin (Hokkaido or butternut), diced 1 onion 2 garlic cloves 2 tbsp olive oil or butter 400 ml vegetable broth 150 g feta cheese, crumbled 1 tsp dried marjoram ½ tsp sweet paprika powder Salt & pepper (be careful, feta is salty) Optional: a splash of lemon juice or a pinch of nutmeg Fresh chives or parsley for garnish Optional: grated Parmesan for serving 🍳 Instructions Prepare the pumpkin: Wash, deseed (you can leave the skin on for Hokkaido), and cut into small cubes. Sauté onion & garlic: Heat olive oil or butter in a pot. Add finely chopped onion and cook until translucent. Add garlic and sauté briefly. Cook the pumpkin: Add the pumpkin cubes, season with marjoram and paprika, and sauté for a few minutes. Pour in the vegetable broth, cover, and cook for about 10–15 minutes until soft. Blend into a sauce: Purée the pumpkin mixture until smooth and creamy. Let it simmer briefly to thicken. Add feta: Stir in the crumbled feta until melted and the sauce becomes creamy. Season with salt, pepper, and a little lemon juice or nutmeg. Cook the pasta: Boil the pasta in salted water until al dente. Save a bit of the pasta water. Combine: Add the cooked pasta to the pumpkin sauce and toss well. Add a splash of pasta water if needed for a silky texture. Serve: Plate up, sprinkle with fresh herbs and Parmesan (optional), and enjoy! 📊 Nutrition per serving (approx.) Calories: 480 kcal Carbohydrates: 63 g Protein: 18 g Fat: 17 g #CookingWithChristoph #PumpkinPasta #FetaPasta #FallRecipe #CreamyPasta #EasyRecipes #QuickDinner #VegetarianRecipe #BudgetCooking #ComfortFood #AutumnCooking #SimpleMeals #HomemadePasta