Place the pumpkin cubes in a bowl and toss in 2 tablespoons of olive oil. Transfer to a large oven tray and bake for about 20 minutes or until just tender and starting turn golden.
Cook the pasta in a large pan following the manufacturer’s instructions for about two thirds of the cooking time for al dente.
Drain the Lemnos Persian Marinated Fetta and remove the peppercorns and herbs.
Heat a large frying or sauté pan to medium heat and add the remaining olive oil and the red onion wedges. Sauté for about 5-6 minutes, stirring occasionally, until the onion softens and starts to change colour.
Add the garlic and cook for another minute or until it smells great.
Stir in the spinach leaves and cook until they have just wilted.
Add the cooked pumpkin and any of the olive oil it was cooked with. Transfer the vegetable mixture to the pan with the undercooked pasta.
Pour the stock, cream, drained fetta and two thirds of the parmesan into the pan. Season generously and stir.
Transfer the pasta, fetta and pumpkin mixture to a large ovenproof dish. Scatter with the remaining parmesan and bake in the preheated oven for about 30 minutes until golden on top.