Pumpkin Feta And Pea Pastitsio
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
mins
-
Additional Time
30 mins
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Total Time
2 hrs 20 mins
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Servings
12 serves
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Calories
368 kcal
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Course
Main Course
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Cuisine
Greek
Pumpkin Feta And Pea Pastitsio
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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
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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
- I prepared this in a baking dish that measured 35cm x 25cm
- You can use any kind of tubular or large, thick pasta.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
44g
(15%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Nutrition Facts
Serving: 12serves
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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