Why Make This Recipe

Pumpkin Feta Pasta combines the warm, comforting flavors of fall with the creaminess of feta cheese, creating a delightful dish that is both simple to prepare and packed with flavor. It is perfect for cozy evenings and gatherings, bringing a taste of seasonal goodness to your table. The combination of pumpkin, garlic, and sage adds a wonderful aroma, making your kitchen feel like a warm fall retreat.

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:

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, but be careful not to burn the garlic.
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.
Pour in the heavy cream and stir to create a smooth and creamy sauce. Then, stir in the grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is well combined.
Season the sauce with salt, freshly ground 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. If the sauce becomes too thick, add a splash of vegetable broth or pasta water to thin it out.
While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
Before draining the pasta, reserve about 1/2 cup of the pasta water.
Drain the pasta in a colander.
Add the drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly with the sauce.
If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Gently stir in about half of the crumbled feta cheese.
For an extra layer of richness, melt the butter in a small pan and drizzle over the pasta.
Serve the pumpkin feta pasta immediately while it’s hot and creamy.
Garnish each serving with the remaining crumbled feta cheese and toasted pumpkin seeds (pepitas).

How to Serve Pumpkin Feta Pasta

Serve this delicious pumpkin feta pasta hot, garnished with extra crumbled feta cheese and a sprinkle of toasted pumpkin seeds. It pairs well with a simple green salad and your favorite bread, making it a complete fall meal.

How to Store Pumpkin Feta Pasta

If you have leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce.

Tips to Make Pumpkin Feta Pasta

To enhance the flavor, use fresh sage instead of dried if possible.
For a bit more crunch, consider adding sautéed mushrooms or spinach.
Adjust the red pepper flakes to your liking to control the heat.

Variation

You can swap feta cheese with goat cheese for a tangier taste, or use whole wheat pasta for a healthier option. Adding cooked chicken or sausage can make it a heartier dish.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can! Roast and puree fresh pumpkin to use in this recipe.

2. Is this recipe suitable for meal prep?
Absolutely! It stores well in the fridge and can be a great option for lunches throughout the week.

3. Can I freeze Pumpkin Feta Pasta?
While you can freeze it, the texture may change slightly. It’s best to consume it fresh or keep it in the fridge for a few days.