Creamy Pumpkin Feta Pasta

Why Make This Recipe

Pumpkin Feta Pasta is the perfect dish for fall. It’s easy to prepare, and the flavors of pumpkin, feta, and sage combine to create a rich, creamy sauce. Plus, it’s a great way to use pumpkin puree, making it a seasonal favorite. This pasta is comforting and satisfying, perfect for cozy nights with family or friends.

How to Make Pumpkin Feta Pasta

Ingredients:

• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 4 ounces feta cheese, crumbled
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup chopped fresh sage (or 1 tablespoon dried sage)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pumpkin seeds (pepitas), for garnish
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 cup vegetable broth or pasta water

Directions:

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute, until fragrant, but be careful not to burn the garlic.
3. Pour in the pumpkin puree and stir well to combine it with the onion, garlic, and sage. Cook for 2-3 minutes, stirring occasionally.
4. Add the heavy cream and stir to create a smooth and creamy sauce. Then, mix in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is combined.
5. Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using).
6. Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of vegetable broth or pasta water to thin it out.
7. While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
8. Before draining the pasta, reserve about 1/2 cup of the pasta water.
9. Drain the pasta in a colander.
10. Add the drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly with the sauce.
11. If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
12. Gently stir in about half of the crumbled feta cheese.
13. For an extra layer of richness, melt the butter in a small pan and drizzle it over the pasta.
14. Serve the pumpkin feta pasta immediately while it’s hot and creamy.
15. Garnish each serving with the remaining crumbled feta cheese and toasted pumpkin seeds (pepitas).

How to Serve Pumpkin Feta Pasta

Pumpkin Feta Pasta is best served warm. Plate a generous portion and sprinkle with extra feta cheese and toasted pumpkin seeds for added crunch. You can enjoy it on its own or pair it with a simple salad or bread for a hearty meal.

How to Store Pumpkin Feta Pasta

If you have leftovers, let the pasta cool down before putting it in an airtight container. Store it in the refrigerator for up to 3 days. When reheating, you may need to add a splash of water or cream to bring back its creamy texture.

Tips to Make Pumpkin Feta Pasta

• Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter has added spices and sugars.
• Feel free to adjust the amount of garlic and sage to suit your taste.
• For a little extra crunch, add some sautéed mushrooms or spinach to the sauce.
• If you love cheese, try adding more feta or some mozzarella for a cheesy pasta dish.

Variation

You can switch things up by adding cooked chicken or sausage for a protein boost. Or, for a vegetarian option, toss in some roasted vegetables like zucchini or bell peppers.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Roast it, then puree it for a fresh flavor. Make sure it’s smooth for the sauce.

2. Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta. The rest of the ingredients are naturally gluten-free.

3. How spicy is this dish?
The red pepper flakes are optional, so you can adjust the heat based on your preference. Without them, it will be mild and creamy.

Pumpkin Feta Pasta

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy and comforting pasta dish featuring pumpkin puree, feta cheese, and sage, perfect for fall.

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Ingredients

Scale 1x2x3x

• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 4 ounces feta cheese, crumbled
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup chopped fresh sage (or 1 tablespoon dried sage)
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1/4 cup toasted pumpkin seeds (pepitas), for garnish
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 cup vegetable broth or pasta water

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Instructions

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute, until fragrant.
3. Pour in the pumpkin puree and stir well to combine. Cook for 2-3 minutes, stirring occasionally.
4. Add the heavy cream and stir to create a smooth and creamy sauce. Mix in the grated Parmesan cheese until melted.
5. Season the sauce with salt, black pepper, and red pepper flakes (if using).
6. Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. Add vegetable broth or pasta water to thin if needed.
7. While the sauce simmers, cook the pasta according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
8. Add the drained pasta to the skillet with the sauce and toss to coat. If needed, add reserved pasta water to reach desired consistency.
9. Gently stir in half of the crumbled feta cheese.
10. Melt the butter in a small pan and drizzle it over the pasta before serving.
11. Serve while hot, garnished with remaining crumbled feta cheese and toasted pumpkin seeds.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Adjust garlic and sage to taste. Add sautéed mushrooms or spinach for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: pumpkin pasta, feta pasta, fall recipes, vegetarian pasta, creamy pasta