There’s something about Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe that instantly takes me back to chilly autumn evenings at home. The first time I made it, my family was skeptical—pumpkin in pasta? But the warm, earthy aroma filled the kitchen and when we finally tasted it, they were hooked. It’s now a fall staple I reach for whenever I crave something comforting but fresh, and it’s perfect for impressing guests without hours in the kitchen.

This recipe strikes a perfect balance between creamy, tangy, and subtly spicy, with the feta cutting through the richness of the pumpkin sauce and the fresh sage adding an herbal kick. The texture of the pasta coated in smooth pumpkin cream, topped with crunchy toasted pepitas, keeps every bite interesting. The golden hue of the sauce also makes it as beautiful as it is delicious—perfect for cozy dinners or potlucks when you want to bring something unique but easy.

Don’t worry if you’re new to cooking with pumpkin or combining savory and creamy flavors—I’ll walk you through each step so you’ll have this vibrant dish on your table with confidence. By the end, you’ll see how simple Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe is to pull off, and you’ll be looking forward to making it again and again.

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What Makes This Recipe Special

Flavor Harmony: The creamy pumpkin and tangy feta create a perfectly balanced sauce with subtle herbal notes from fresh sage.
Easy Assembly: Made in one skillet with pantry staples and simple steps, this recipe fits into busy fall nights.
Texture Play: Smooth sauce contrasts with crunchy toasted pumpkin seeds, adding a fun tactile surprise every bite.
Showstopper Finish: The golden sauce with sprinkled feta and pepitas looks beautiful and inviting on the plate.

Gather Your Ingredients

The image shows a white baking dish filled with a creamy pasta bake featuring shell-shaped pasta mixed with bright orange cheese sauce. On top, there are green spinach leaves and chunks of white cheese sprinkled throughout, along with chopped brown walnuts adding texture. The pasta has a lightly browned, crispy top layer with some golden spots. A wooden-handled fork is scooping a portion from the corner, showing the soft and mixed layers inside. The dish sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Before you begin, it’s helpful to have all your ingredients measured and ready. Exact amounts are below in the recipe card, but here’s a quick overview of what you’ll need and why each one matters to this Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe.

Pasta (penne, rigatoni, or your favorite): Holds onto the creamy sauce wonderfully; choose a shape with ridges or tubes.
Pumpkin puree (not pie filling): Provides that rich, smooth base with natural sweetness and depth.
Feta cheese, crumbled: Adds bold saltiness and creaminess that cuts through the pumpkin.
Heavy cream: Ensures a luscious, velvety texture in the sauce.
Grated Parmesan cheese: Boosts savory umami and melts into the sauce beautifully.
Garlic cloves, minced: Brings aromatic warmth and depth.
Olive oil: For sautéing and enriching the sauce flavor.
Fresh sage (or dried): Herbal essential for that classic fall vibe and aroma.
Red pepper flakes (optional): A gentle kick to balance the creaminess.
Salt and freshly ground black pepper: To taste—seasoning is key.
Toasted pumpkin seeds (pepitas): For garnish and adding crunch.
Butter: Melts into the pasta for extra richness.
Small onion, finely chopped: Sweetens the sauce base gently.
Vegetable broth or pasta water: Used to adjust the sauce consistency.

If you don’t have heavy cream on hand, full-fat coconut milk or a thick oat cream can work nicely as dairy-free alternatives. For the sage, dried works too—just reduce the quantity to about a tablespoon.

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Chef’s Note

You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.

Kitchen Tools Required

Large skillet or Dutch oven: Needed for making the sauce and combining everything smoothly.
Large pot: To boil your pasta with plenty of salted water for al dente perfection.
Colander: For draining pasta while saving some cooking water.
Measuring cups and spoons: To get the right balance of cream, oil, and spices.
Wooden spoon or spatula: For stirring without scratching your pans.
Small pan (optional): To melt butter for that rich finish if you choose to drizzle it over at the end.

How to Make Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe

Ready to transform simple ingredients into a creamy, dreamy pasta dinner? This Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe comes together quickly, and I’ll guide you step-by-step so you get that perfect sauce and tender pasta every time.

Sauté the onion: In your skillet or Dutch oven, heat olive oil over medium heat. Add the finely chopped onion and cook it until softened and translucent, about 5 to 7 minutes. This base builds that sweet, mellow layer of flavor.
Add garlic and sage: Toss in the minced garlic and chopped fresh sage. Let these cook for about a minute until fragrant—be careful not to burn the garlic, which can turn bitter.
Stir in pumpkin puree: Pour in the pumpkin puree and mix well with the onion, garlic, and sage. Cook for 2 to 3 minutes, letting it warm through and meld flavors.
Add cream and Parmesan: Stir in the heavy cream for richness, then sprinkle in the grated Parmesan cheese, stirring until the cheese melts and the sauce becomes smooth.
Season: Add salt, freshly ground black pepper, and red pepper flakes if you like a bit of heat. Taste and adjust seasoning as needed.
Simmer gently: Turn the heat to low and let the sauce simmer for 10 to 15 minutes, stirring occasionally. If it gets too thick, thin it with some vegetable broth or reserved pasta water—add a tablespoon at a time until you get your perfect creamy consistency.
Cook the pasta: While the sauce simmers, boil the pasta in salted water according to package directions until al dente. Remember to reserve about 1/2 cup of the pasta water before draining.
Combine pasta and sauce: Add your drained pasta directly into the sauce skillet. Toss well to coat everything evenly, adjusting with reserved pasta water as needed to loosen the sauce.
Fold in feta and butter: Gently stir in half the crumbled feta cheese. For an indulgent finish, melt butter in a small pan and drizzle it over the pasta before serving.
Garnish and serve: Plate your pasta and sprinkle the remaining feta and toasted pumpkin seeds on top for crunch and presentation. Serve immediately while creamy and warm.

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Cooking Secrets

Tip 1: Don’t skip reserving pasta water—it helps loosen the sauce perfectly without watering down the flavor.
Tip 2: Use fresh sage if you can; it brightens the sauce better than dried, but dried works fine in a pinch.
Tip 3: Toast your pumpkin seeds in a dry pan over medium heat for 3-5 minutes until fragrant to maximize crunch.
Tip 4: Stir the feta in gently at the end so it keeps its crumbly texture and doesn’t melt completely.

How to Serve

This image shows a close-up of a baked pasta dish in a white speckled baking dish on a white marbled surface. The dish has about three main layers: at the bottom, there are small shell pasta with a golden-brown baked texture, in the middle there is melted cheese mixed with creamy sauce and fresh green spinach leaves, and on top, there are crumbled white cheese pieces and chopped walnuts scattered across. The pasta looks slightly toasted with brown spots and a rustic, hearty feel. A metal fork with a wooden handle is inserted into the dish on the right side, lifting some pasta. photo taken with an iphone --ar 4:5 --v 7

Taste Enhancers

For an extra pop, sprinkle a little lemon zest on top before serving—its brightness lifts the creamy richness beautifully. A drizzle of good quality olive oil or a splash of balsamic glaze can also work wonders. Fresh herbs like parsley or extra sage make a lovely garnish. If you like heat, a pinch of crushed chili flakes adds a subtle spicy twist that contrasts with the mellow pumpkin.

Tasty Combos

This pasta pairs wonderfully with crisp autumn salads featuring apples, walnuts, or pomegranate seeds. A glass of crisp white wine, like a Sauvignon Blanc, balances the creamy sauce, or try a lightly hopped craft beer to complement the savory notes. Roasted seasonal vegetables like Brussels sprouts or butternut squash make a hearty, colorful side.

Serving Tips

Serve this Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe straight from the skillet for a casual dinner, or plate it elegantly with a sprinkle of pepitas and fresh herbs for guests. For larger gatherings, keep the sauce warm in a slow cooker on low and toss pasta just before serving to prevent it from getting soggy. Leftovers make a comforting lunch—portion into single-serving containers for easy meal prep.

Easy Variations

Dairy-Free: Substitute heavy cream with full-fat coconut milk and use vegan feta or omit it, boosting flavor with nutritional yeast.
Herb Swap: Try thyme or rosemary instead of sage for a different earthy touch.
Spice It Up: Add smoked paprika or a pinch of nutmeg for warm spice notes.
Protein Boost: Toss in cooked chicken, crispy bacon, or chickpeas for added heartiness.
Nutty Texture: Try toasted walnuts or pecans as toppings alongside or instead of pepitas.
Veggie Add-ins: Stir in sautéed mushrooms, spinach, or kale to add color and nutrients.

Storing and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm gently on the stove over low-medium heat, adding a splash of water or broth to loosen the sauce.
A microwave works too—heat in short increments, stirring in between to prevent dryness.
For best texture, avoid overcooking when reheating so the pasta stays firm and the sauce creamy.

Common Questions

Can I use fresh pumpkin instead of canned puree? Yes! Roast and puree fresh pumpkin, but be sure it’s smooth and drained well to avoid watering down the sauce.
Is this recipe spicy? The red pepper flakes are optional, so you can keep it mild or add a little heat depending on your taste.
Can I make it ahead of time? You can prepare the sauce a day ahead and simply reheat and toss with freshly cooked pasta when ready.
What’s the best pasta shape for this dish? Ridged pasta like penne, rigatoni, or fusilli hold the sauce best and give great mouthfeel.
Can I freeze Pumpkin Feta Pasta? It’s best enjoyed fresh, but you can freeze the sauce alone. Thaw and reheat gently before adding to pasta.