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5.0 from 3 votes

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

Prep Time
1 hr
Cook Time
mins
Additional Time
30 mins
Total Time
2 hrs 20 mins
Servings: 12 serves
Calories: 368 kcal
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. Preheat your oven to 180 deg C and line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.