Description
A warm and creamy pasta dish featuring pumpkin and feta cheese, perfect for cozy fall evenings.
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
- 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. Stir in the grated Parmesan cheese until melted and 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.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- Add the drained pasta to the skillet with the pumpkin feta sauce and toss well to coat. Add reserved pasta water as needed for desired consistency.
- Gently stir in about half of the crumbled feta cheese.
- For extra richness, melt the butter in a small pan and drizzle over the pasta.
- Serve immediately while hot and creamy, garnished with remaining feta and toasted pumpkin seeds.
Notes
Use fresh sage for better flavor. Adjust red pepper flakes for desired heat and consider adding sautéed mushrooms or spinach for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian