Creamy pumpkin pasta with feta and juicy turkey is an autumn must have full of flavour and nutrients. The delicate sweetness of the pumpkin complements perfectly with the saltiness of the feta, which gives them just the right kick, and the meat in turn the necessary protein. 💪🏻 This one is a quick and easy recipe that's perfect for a hot dinner or lunch when you want to treat yourself to a filling yet healthy meal. Plus, it's an easy meal in a box that you can easily take to school or work. 🤩
Nutrition (1 serving)
- 833 kcal
- 71 g carbohydrates
- 34 g fats
- 67 g protein
Per 4 portions
- 1 butternut squash
- 250 g Feta cheese
- salt
- pepper
- Thyme
- 1 pinch chilli
- 2 tbsp olive oil
- 3 cloves garlic
- 800 g ready-to-eat turkey meat
- 40 g pesto rosso
- 2 cups baby spinach
- 300 g chickpea pasta
Instructions
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Take a baking dish and add the peeled and diced pumpkin. Place a block of feta in the middle, drizzle with olive oil and add a spoonful of pesto. Sprinkle with fresh herbs and spices to taste.
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Place the baking dish in the oven and bake for 40‑50 minutes, until the pumpkin is soft and can be easily pierced with a fork.
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Meanwhile, bring salted water to the boil in a large pot. Add the pasta and cook it according to the instructions on the package. Before you drain the water, measure out 1 cup of the pasta water and set it aside (this step is crucial for the perfect consistency of the sauce).
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Mash the roasted pumpkin and feta mixture with a little pasta water with a fork, or use a stick blender to blend everything into a smooth sauce.
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Then mix with pasta, spinach and lightly sautéed R2E turkey.
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Serve with a sprig of thyme and good taste!
