Meatfree Pumpkin Feta Pasta

It's pumpkin season which means you can get a good sized pumpkin and make this nutritious reasonably priced meatfree meal and not break the bank.

1  lb penne
1  1/2 cups diced plus 12-14 slices pumpkin
1  3/4 cups tomato sauce
3 tbsps olive oil
1 onion, sliced
3 cloves garlic, chopped
2/3 cup diced feta
1/4 cup cream cheese
salt, pepper and nutmeg
1 egg
1/4 cup olive oil
2 cups canned tomatoes
2 tbsps fresh chopped basil
1 tsp fresh chopped mint
1  1/2 cups shredded cheddar cheese

Cut several thin slices of pumpkin about 1/4 inch thickness or less. Have the water boiling in a large pot for the pasta but before putting the pasta in blanche the pumpkin slices, cooking for 3 minutes. Remove the pumpkin to a bowl of cold water.

Return the water to boil and add the penne cooking as per package directions. 

In a skillet heat 3 tbsps of olive oil and add onions and garlic. Cook until barely browned. Set aside.

In a pot cook the diced pumpkin in the tomato sauce. Add salt and pepper to taste along with 3 shakes of nutmeg. Roughly mash the pumpkin in the sauce and add 1/4 cup olive oil and 2 cups of canned tomatoes, along with the onions and garlic. Stir in the freshly chopped basil.

Toss with the drained, cooked pasta.

In a small bowl mash the cubed feta with the cream cheese. Add the beaten egg, salt and pepper to taste along with another couple shakes of nutmeg.

Spray a 9 X 13 baking dish with cooking spray and layer 1/2 the pasta. Lay the pumpkin slices on top

and top that with the feta mixture. Sprinkle with the fresh chopped mint.

Layer on the remaining penne and sprinkle on the shredded cheddar.

Tent with foil and bake in a 400 F oven for 30 minutes. Remove the foil and continue baking an additional 30 minutes.

Remove and let rest 20 minutes before cutting.
Here's a little side view.

Serves 6-8