Print

Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

This Pumpkin Feta Pasta is a creamy, savory fall-inspired dish that combines the earthy sweetness of pumpkin puree with tangy feta cheese and fragrant sage. Easy to prepare and perfect for cozy autumn dinners, it features a luscious pumpkin sauce enriched with heavy cream and Parmesan cheese, tossed with your favorite pasta and topped with toasted pumpkin seeds for a delightful crunch.

Ingredients

Pasta and Sauce Ingredients

  • 1 pound pasta (penne, rigatoni, or your favorite shape)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 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
  • 1/2 cup vegetable broth or pasta water (optional for thinning sauce)
  • 1 small onion, finely chopped
  • 2 tablespoons butter

Cheese and Garnish

  • 4 ounces feta cheese, crumbled
  • 1/4 cup toasted pumpkin seeds (pepitas), for garnish

Instructions

  1. Sauté 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 7 minutes.
  2. Add garlic and sage: Stir in the minced garlic and chopped fresh sage and cook for another minute until fragrant, taking care not to burn the garlic.
  3. Add pumpkin puree: Pour in the pumpkin puree and stir well to combine with the onion, garlic, and sage mixture. Cook for 3 minutes, stirring occasionally.
  4. Create creamy sauce: Pour in the heavy cream and stir to create a smooth sauce. Then stir in the grated Parmesan cheese until melted and well combined.
  5. Season sauce: Season with salt, freshly ground black pepper, and red pepper flakes if using. Reduce heat to low and simmer gently for 15 minutes, stirring occasionally. Add vegetable broth or pasta water if the sauce thickens too much.
  6. Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  7. Toss pasta with sauce: Drain the pasta and add it to the skillet with the pumpkin sauce. Toss to coat the pasta evenly. Add reserved pasta water one tablespoon at a time if needed to reach desired consistency.
  8. Add feta cheese: Gently stir in half of the crumbled feta cheese into the pasta and sauce mixture.
  9. Melt butter and finish: Melt the butter in a small pan and drizzle it over the pasta for extra richness. Toss gently to combine.
  10. Serve and garnish: Serve immediately while hot and creamy. Garnish each portion with the remaining crumbled feta cheese and toasted pumpkin seeds.

Notes

  • Use 100% pumpkin puree, not pumpkin pie filling, for best results and flavor.
  • Fresh sage offers the best flavor but dried sage can be used in a pinch.
  • To make the sauce thinner, gradually add pasta water or vegetable broth to your desired consistency.
  • For a vegetarian version, ensure the Parmesan cheese is vegetarian-friendly or substitute with nutritional yeast.
  • The toasted pumpkin seeds add a nice crunchy texture; you can toast them in a dry skillet over medium heat for 3-5 minutes until fragrant.
  • If preferred, substitute heavy cream with a lower-fat cream alternative but the sauce may be less rich.
  • This recipe pairs well with a simple green salad or garlic bread for a complete meal.

Find it online: https://piesbyolivia.com/pumpkin-feta-pasta-a-delicious-and-easy-fall-recipe/