This pumpkin feta and pea pastitsio is my ultimate comfort food twist that brings all the cozy fall vibes into one delicious dish. I absolutely love how the rich, creamy béchamel sauce perfectly complements the roasted pumpkin and tangy feta, creating an explosion of flavors that feels both nostalgic and totally new!
I adore blending sugary and salty flavors in my cooking, and this Pumpkin Feta and Pea Pastitsio is a prime example. The sweetness of roasted pumpkin cubes pairs beautifully with the assertively creamy, salty flavor of crumbled feta.
The warmth of this dish—thanks to ground cinnamon, the unexpected star of this show—makes it even cozier. Incorporating about 300g of hearty pasta, this certainly is a satisfied-and-nourished kind of meal.
Ingredients
Pumpkin: Adds a sweet, earthy flavor; is chock full of vitamins and fiber.
Feta cheese is creamy and tangy; it’s also high in protein and calcium.
Peas, when frozen, are a good source of protein from plants and vitamins.
They impart a mildly sweet flavor.
Pasta: Delivers carbs for energy, an adaptable texture.
Tomato Passata: Low-calorie, high in antioxidants, offers a favorite savory flavor.
Cinnamon: Contributes warmth, aromatic sweetness, and possibly a variety of health benefits.
Parmesan cheese has a nutty flavor and enhances the savory taste of things.
It is also a magnificent source of calcium.
Ingredient Quantities
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- 500g pumpkin, peeled and cut into cubes
- 200g feta cheese, crumbled
- 150g frozen peas
- 300g pasta (penne or rigatoni)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400ml tomato passata
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 50g grated Parmesan cheese
- 30g butter
- 2 tablespoons plain flour
- 500ml milk
- 2 eggs, beaten
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Instructions
1. Get the oven ready at 200°C (392°F). Take the cubed pumpkin and put it on a baking tray. Drizzle the pumpkin with 1 tablespoon of olive oil, and give it some salt and pepper for good measure. Roast the pumpkin in the oven for 20-25 minutes, or until it has become tender.
2. While this is happening, prepare the pasta by placing it in a large pot of rolling, salted water. Cook the pasta according to the directions on the package and watch it carefully so that it does not get overcooked. You want it to be al dente. When it is ready, drain it and set it aside.
3. In a large skillet, the other tablespoon of olive oil is heated over medium heat. The chopped onion is added and cooked until softened, about 5 minutes. More precisely, it is cooked until glistening and starting to turn golden—a sure sign that it is done. Then, the garlic is stirred in and cooked until fragrant, about 1 minute.
4. The following ingredients should be added to the skillet: tomato passata, cinnamon, oregano, salt, and pepper. Let the combined mixture simmer for 10 minutes so that the flavors can meld together.
5. Add the roasted pumpkin, crumbled feta, and frozen peas to the tomato sauce. Then, put in the already cooked pasta, and mix everything together until it’s well combined.
6. To make the béchamel sauce, in a medium saucepan, over medium heat, melt the butter. Whisk in the flour, then cook for 1-2 minutes, until it’s bubbling. Very gradually, whisk in the milk until smooth, then cook, stirring constantly, until it’s thickened.
7. Once the béchamel has cooled a bit, whisk in the beaten eggs until they are fully combined.
8. Transfer the pasta combination to a large baking dish. Evenly distribute the béchamel sauce over the top and dust the whole thing with grated Parmesan cheese.
9. Put in the oven that has been preheated to 350 degrees. Bake for 35-40 minutes, or until the top is golden and bubbling.
10. Allow the layers of the pastitsio to set for a few minutes before serving. Then, enjoy the Pumpkin Feta and Pea Pastitsio!
Equipment Needed
1. Oven
2. Baking tray
3. Large pot
4. Skillet
5. Medium saucepan
6. Large baking dish
7. Whisk
8. Knife
9. Chopping board
10. Measuring spoons
11. Measuring cups/jug
12. Wooden spoon or spatula
13. Colander for draining pasta
FAQ
- Can I use fresh peas instead of frozen?
Yes, you can substitute fresh peas, but make sure to blanch them briefly before using in the recipe. - What type of pasta works best for this dish?This recipe is best with penne or rigatoni since they hold the sauce well, but any tubular pasta will work.
- Is there a substitute for feta cheese?If desired, you can substitute goat cheese or ricotta for the feta.
- How can I make this dish gluten-free?Use gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend for the béchamel sauce.
- Can I prepare this dish in advance?Certainly! The pastitsio can be put together ahead of time, stored in the fridge, and baked when ready to serve.
- What can I use instead of cinnamon?You can leave out the cinnamon altogether if you like or substitute it with nutmeg for a different flavor profile.
Substitutions and Variations
Sweet potato can be substituted for pumpkin, yielding a slightly different flavor.
For a creamier texture, goat cheese can serve as a replacement for feta cheese.
Instead of frozen peas, you can use fresh peas; just adjust the cooking time slightly.
Regular pasta can be substituted with whole wheat pasta for increased fiber content.
Almond milk can take the place of standard milk for an option that is free of dairy.
Pro Tips
1. Roasting the Pumpkin: For extra flavor, toss the pumpkin cubes with a pinch of cinnamon and dried oregano before roasting. This will enhance the overall taste and aroma of the dish.
2. Pasta Cooking Tip: When cooking the pasta, add a splash of olive oil to the boiling water to prevent the pasta from sticking together. Remember to reserve a cup of pasta water before draining, which can be used to adjust the sauce’s consistency if needed.
3. Béchamel Sauce: When adding the milk to the roux for the béchamel, ensure it is at room temperature or slightly warm. This helps prevent lumps and ensures a smooth sauce.
4. Eggs in Béchamel: Temper the beaten eggs before adding them to the béchamel sauce by stirring a small amount of the warm sauce into the eggs gradually. This prevents the eggs from curdling.
5. Serving Suggestion: Let the baked pastitsio cool for at least 10 minutes after removing it from the oven. This resting time allows the layers to set, making it easier to serve clean portions.
Pumpkin Feta And Pea Pastitsio Recipe
My favorite Pumpkin Feta And Pea Pastitsio Recipe
Equipment Needed:
1. Oven
2. Baking tray
3. Large pot
4. Skillet
5. Medium saucepan
6. Large baking dish
7. Whisk
8. Knife
9. Chopping board
10. Measuring spoons
11. Measuring cups/jug
12. Wooden spoon or spatula
13. Colander for draining pasta
Ingredients:
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- 500g pumpkin, peeled and cut into cubes
- 200g feta cheese, crumbled
- 150g frozen peas
- 300g pasta (penne or rigatoni)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400ml tomato passata
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 50g grated Parmesan cheese
- 30g butter
- 2 tablespoons plain flour
- 500ml milk
- 2 eggs, beaten
“`
Instructions:
1. Get the oven ready at 200°C (392°F). Take the cubed pumpkin and put it on a baking tray. Drizzle the pumpkin with 1 tablespoon of olive oil, and give it some salt and pepper for good measure. Roast the pumpkin in the oven for 20-25 minutes, or until it has become tender.
2. While this is happening, prepare the pasta by placing it in a large pot of rolling, salted water. Cook the pasta according to the directions on the package and watch it carefully so that it does not get overcooked. You want it to be al dente. When it is ready, drain it and set it aside.
3. In a large skillet, the other tablespoon of olive oil is heated over medium heat. The chopped onion is added and cooked until softened, about 5 minutes. More precisely, it is cooked until glistening and starting to turn golden—a sure sign that it is done. Then, the garlic is stirred in and cooked until fragrant, about 1 minute.
4. The following ingredients should be added to the skillet: tomato passata, cinnamon, oregano, salt, and pepper. Let the combined mixture simmer for 10 minutes so that the flavors can meld together.
5. Add the roasted pumpkin, crumbled feta, and frozen peas to the tomato sauce. Then, put in the already cooked pasta, and mix everything together until it’s well combined.
6. To make the béchamel sauce, in a medium saucepan, over medium heat, melt the butter. Whisk in the flour, then cook for 1-2 minutes, until it’s bubbling. Very gradually, whisk in the milk until smooth, then cook, stirring constantly, until it’s thickened.
7. Once the béchamel has cooled a bit, whisk in the beaten eggs until they are fully combined.
8. Transfer the pasta combination to a large baking dish. Evenly distribute the béchamel sauce over the top and dust the whole thing with grated Parmesan cheese.
9. Put in the oven that has been preheated to 350 degrees. Bake for 35-40 minutes, or until the top is golden and bubbling.
10. Allow the layers of the pastitsio to set for a few minutes before serving. Then, enjoy the Pumpkin Feta and Pea Pastitsio!
