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Pumpkin Feta Pasta Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/pumpkin-feta-pasta-recipe/