Lunch Box Recipe: Pumpkin, Spinach & Feta Pasta Bake (GF)

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This pasta bake recipe is so full of yummy flavour and being meat free makes it a friendly dish at most dinner parties and picnics.


250 grams’ gluten free pasta shells

1 420 grams’ can condensed pumpkin soup

¼ cup sundried tomatoes

2 cups roast pumpkin pieces.

2 teaspoons olive oil

1 red onion

200 grams feta

1 punnet cherry tomatoes

Black pepper and salt to taste


Heat the oven to 180’c. Line a baking tray with baking paper lightly sprayed with olive oil.

Chop the pumpkin into small bite sized pieces.

Turn a few times as you roast until cooked – approx. 30 minutes.

Cook gluten free pasta according to packet directions. Drain and set aside.

Chop the onion and cherry tomatoes into rough sized pieces – it should have a rustic look to it, wedge like.

Chop the sundried tomatoes into thin strips.

In a bowl combine the pumpkin soup, tomatoes, sundried tomatoes, onion and cooked pasta. Mix together well and season with salt and pepper.

Carefully fold through the roast pumpkin and then sprinkle in the feta, crumbling it through.

Freeze now. Well sealed and clearly labelled.

To cook: preheat oven to 180’c.

Place pasta bake straight into a hot oven and cook at a hot heat for at least 30 – 45 minutes, the mixture should be bubbling hot inside.

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