Pumpkin Feta Pasta Recipe

Introduction

Pumpkin Feta Pasta is a deliciously creamy and comforting dish that combines the earthy sweetness of pumpkin with the tangy bite of feta cheese. It’s a perfect autumn meal that feels both indulgent and nourishing, ideal for cozy dinners.

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

Instructions

1. Step 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. Step 2: Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute, until fragrant, being careful not to burn the garlic.
3. Step 3: Pour in the pumpkin puree and stir well to combine with the onion, garlic, and sage mixture. Cook for 2-3 minutes, stirring occasionally.
4. Step 4: Pour in the heavy cream and stir to create a smooth and creamy sauce. Then stir in the grated Parmesan cheese until melted and combined.
5. Step 5: Season the sauce with salt, freshly ground black pepper, and red pepper flakes if using.
6. Step 6: Reduce heat to low and let the sauce simmer gently for 10-15 minutes, stirring occasionally. Add vegetable broth or pasta water a little at a time if the sauce thickens too much.
7. Step 7: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
8. Step 8: Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander.
9. Step 9: Add the drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat evenly.
10. Step 10: If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
11. Step 11: Gently stir in half of the crumbled feta cheese.
12. Step 12: Melt the butter in a small pan and drizzle over the pasta for extra richness.
13. Step 13: Serve immediately while hot and creamy, garnished with the remaining crumbled feta and toasted pumpkin seeds.

Tips & Variations

• Use fresh sage if possible for a brighter flavor, but dried sage works well in a pinch.
• Add a pinch of nutmeg to the sauce for a warm, spicy note that complements the pumpkin.
• For a vegetarian version, ensure the Parmesan cheese is vegetarian-friendly or omit it.
• Swap pumpkin seeds for toasted walnuts or pecans if preferred.
• To make it vegan, substitute heavy cream with coconut cream and use vegan feta alternatives.

Storage

Store leftover pumpkin feta pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce and retain creaminess. Avoid microwaving at high heat to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but canned pumpkin puree is more convenient and gives a consistent texture. Make sure not to use pumpkin pie filling, which contains added sugar and spices.

Is this pasta gluten-free?

The recipe as written uses regular pasta. To make it gluten-free, substitute with your favorite gluten-free pasta and cook according to package instructions.

Pumpkin Feta Pasta Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

This comforting Pumpkin Feta Pasta combines creamy pumpkin puree with tangy feta cheese and fragrant sage, creating a rich and flavorful sauce tossed with your favorite pasta. It’s a perfect autumn-inspired dish that’s easy to prepare and brings a unique twist to classic pasta recipes.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound pasta (penne, rigatoni, or your favorite shape)

Sauce

• 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
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 cup vegetable broth or pasta water

Garnish

• 1/4 cup toasted pumpkin seeds (pepitas)
• Remaining crumbled feta cheese

Instructions

1. Heat the onion: 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 garlic and sage: Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Add pumpkin puree: Pour in the pumpkin puree and stir well to combine it with the onion, garlic, and sage mixture. Cook for 2-3 minutes, stirring occasionally.
4. Create creamy sauce: Pour in the heavy cream and stir to create a smooth and creamy sauce. Then stir in the grated Parmesan cheese until melted and well combined.
5. Season the sauce: Add salt, freshly ground black pepper, and red pepper flakes (if using) to taste.
6. Simmer the sauce: Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. Add vegetable broth or pasta water if the sauce becomes too thick.
7. Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
8. Reserve pasta water: Before draining, reserve about 1/2 cup of the pasta water.
9. Drain pasta: Drain the pasta in a colander.
10. Combine pasta and sauce: Add the drained pasta to the skillet with the pumpkin feta sauce and toss well to coat the pasta evenly.
11. Adjust sauce consistency: If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
12. Mix in feta: Gently stir in about half of the crumbled feta cheese into the pasta.
13. Add butter: Melt the butter in a small pan and drizzle over the pasta for extra richness.
14. Serve: Serve the pumpkin feta pasta immediately while hot and creamy.
15. Garnish: Garnish each serving with remaining crumbled feta cheese and toasted pumpkin seeds.

Notes

• Use fresh sage if possible for the best flavor, but dried sage works as a substitute.
• Reserve pasta water to adjust sauce thickness and help sauce cling to pasta.
• For a spicier kick, increase or omit red pepper flakes according to taste.
• To make it vegetarian, ensure your Parmesan cheese is vegetable-based (not made with animal rennet).
• To toast pumpkin seeds, dry roast in a pan over medium heat until golden and fragrant, about 2-3 minutes.
• This recipe works well with any short pasta shapes that hold sauce well, like penne or rigatoni.

Keywords: pumpkin pasta, feta pasta, autumn recipe, creamy pasta, sage pasta, pumpkin puree recipe, easy pasta dish