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baked pasta dish served on a blue plate on table
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Pumpkin Feta And Pea Pastitsio

Pumpkin Feta and Pea Pastitsio - Greece's famous dish gets an Autumn makeover with pumpkin, feta and peas. It might not be traditional, but it is indeed delicious and comforting
Course Main Course
Cuisine Modern Greek
Prep Time 1 hour
Cook Time 50 minutes
Resting Time: 30 minutes
Total Time 2 hours 20 minutes
Servings 12 serves
Calories 368kcal
Author Peter G

Ingredients

FOR THE PUMPKIN SAUCE

  • 1.2 kg butternut pumpkin cut into even chunks
  • 1 tablespoon olive oil
  • 1 pinch sea salt
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 cup parsley finely chopped
  • 2 eggs
  • ½ cup Parmesan Cheese grated
  • 1 pinch pepper
  • 1 teaspoon ground nutmeg

FOR THE PASTA:

  • 300 g rigatoni pasta cooked
  • 200 g feta cheese crumbled
  • 2 cups peas frozen, blanched

FOR THE BÉCHAMEL SAUCE:

  • 75 g butter
  • 75 g flour
  • 750 ml milk
  • ½ cup Parmesan Cheese grated
  • 1 pinch pepper
  • 1 pinch nutmeg

Instructions

  • Preheat your oven to 180 deg C and line a baking tray with baking paper.
  • Toss the pumpkin in the olive oil and salt, place on a baking tray and cook for 45-50 mins until tender. Set aside to cool completely. Saute the onion and garlic in a hot pan for a few mins until softened. Set aside.
  • In a food processor add the cooked, cooled pumpkin, onion and garlic, parsley, eggs, Parmesan, pepper and nutmeg. Process to form a smooth paste and set aside.
  • Cook the pasta until al dente, drain and toss through the pumpkin mixture in a separate bowl. Add the feta and peas and stir through again. Pour the pasta into a 25cm x 35cm baking dish and set aside.
  • To make the béchamel heat the butter over a medium to high heat. Slowly add the flour until roux forms. Cook for a few mins, continually stirring. Slowly add the milk and whisk until the mixture has thickened completely (approx. 10 mins). Add the grated Parmesan, nutmeg and pepper and stir again. Pour the béchamel over the pasta, ensuring it is evenly covered, add a little extra grated Parmesan and bake for 45-50 mins in the oven.
  • Allow to cool down for half an hour before serving with a Green salad.

Notes

  1. I prepared this in a baking dish that measured 35cm x 25cm
  2. You can use any kind of tubular or large, thick pasta.

Nutrition

Calories: 368kcal | Carbohydrates: 44g | Protein: 15g | Fat: 15g | Saturated Fat: 9g