Description
A creamy and comforting pasta dish featuring pumpkin puree, feta cheese, and sage, perfect for fall.
Ingredients
Scale
- 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
Instructions
- 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.
- Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute, until fragrant.
- Pour in the pumpkin puree and stir well to combine. Cook for 2-3 minutes, stirring occasionally.
- Add the heavy cream and stir to create a smooth and creamy sauce. Mix in the grated Parmesan cheese until melted.
- Season the sauce with salt, black pepper, and red pepper flakes (if using).
- 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.
- While the sauce simmers, cook the pasta according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
- Add the drained pasta to the skillet with the sauce and toss to coat. If needed, add reserved pasta water to reach desired consistency.
- Gently stir in half of the crumbled feta cheese.
- Melt the butter in a small pan and drizzle it over the pasta before serving.
- 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