Pumpkin and feta pastitsio

Recipes / Vegetarian

This delicious pumpkin and feta vegetarian pasta bake is a filling meal for the whole family.

Recipe «Pumpkin and feta pastitsio» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 275g dried penne pasta, 1/2 butternut pumpkin, peeled, seeded, chopped, 2 garlic cloves, peeled, 500g Tamar Valley Greek Style Yoghurt, 150g feta, crumbled , 3 eggs, Large pinch of nutmeg, 2 tbsp pistachio kernels, finely chopped .

Ingredients:

  • 275g dried penne pasta 
  • 1/2 butternut pumpkin, peeled, seeded, chopped 
  • 2 garlic cloves, peeled 
  • 500g Tamar Valley Greek Style Yoghurt 
  • 150g feta, crumbled 
  • 3 eggs 
  • Large pinch of nutmeg 
  • 2 tbsp pistachio kernels, finely chopped 

Instructions

  1. Cook pasta in a saucepan of boiling water until al dente. Drain.
  2. Meanwhile, cook pumpkin and garlic in a large saucepan of boiling water for 15 minutes or until very tender. Drain and return to the pan. Use a masher to mash until smooth.
  3. Combine the yoghurt, feta, eggs and nutmeg in a large bowl. Season and stir in the mashed pumpkin mixture.
  4. Preheat oven to 180°C/160°C fan forced. Grease a 22cm round (base measurement) springform pan. Spread one-quarter of the pumpkin mixture over the base of the prepared pan. Top with one-third of the pasta, arranging the pasta so it is lying flat and facing one direction. Continue layering with the remaining pumpkin mixture and pasta, finishing with a layer of pumpkin mixture. Bake for 45 minutes or until set. Set aside for 10 minutes to rest. Sprinkle with pistachio.