Pumpkin Feta Pasta Recipe

Introduction

This Pumpkin Feta Pasta is a comforting and creamy dish perfect for autumn or any time you’re craving a cozy meal. The subtle sweetness of pumpkin pairs beautifully with tangy feta and fresh sage, creating a unique and flavorful sauce that clings to your favorite 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

Instructions

1. Step 1: 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. Step 2: 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. Step 3: 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. Step 4: 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.
5. Step 5: Season the sauce with salt, freshly ground black pepper, and red pepper flakes if using.
6. Step 6: Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. Add a splash of vegetable broth or reserved pasta water if the sauce becomes too thick.
7. Step 7: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
8. Step 8: Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta in a colander.
9. Step 9: Add the drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly with the sauce. Add reserved pasta water a little at a time if needed to reach your desired consistency.
10. Step 10: Gently stir in about half of the crumbled feta cheese.
11. Step 11: For extra richness, melt the butter in a small pan and drizzle it over the pasta.
12. Step 12: Serve immediately while hot and creamy. Garnish with the remaining crumbled feta cheese and toasted pumpkin seeds.

Tips & Variations

• Use fresh sage for the best bright herbal flavor, but dried sage works well in a pinch.
• Add a pinch of nutmeg to the sauce for a warm, autumnal note.
• Swap the feta for goat cheese for a creamier, tangier texture.
• For a vegan version, use coconut cream instead of heavy cream and omit the cheese, or use dairy-free alternatives.
• To add protein, stir in sautéed mushrooms or cooked chicken breast.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. The pasta may thicken as it cools, so stir well when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to roast and mash fresh pumpkin first. Choose a sugar pumpkin, roast until soft, then puree until smooth. Use the same amount as canned pumpkin puree.

Is this pasta dish spicy?

The recipe includes optional red pepper flakes for a bit of heat, but you can omit them if you prefer a milder flavor. The dish is generally creamy and savory with subtle warmth from the sage.

Pumpkin Feta Pasta Recipe

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★★★★★

4.5 from 715 reviews

This Pumpkin Feta Pasta is a creamy, comforting dish perfect for fall or any time you crave a rich, flavorful meal. The sauce combines smooth pumpkin puree with tangy feta cheese and fragrant sage, all coated over your favorite pasta shape. Toasted pumpkin seeds add a delightful crunch and nutty finish, making this recipe a unique twist on classic creamy pasta dishes.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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. 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 5-7 minutes.
2. Add Aromatics: Stir in the minced garlic and chopped fresh sage, cooking for another minute until fragrant, being careful not to burn the garlic.
3. Combine Pumpkin Puree: Pour in the pumpkin puree and mix it thoroughly with the onion, garlic, and sage. Cook for 2-3 minutes, stirring occasionally to blend flavors.
4. Create Creamy Sauce: Add the heavy cream and stir until smooth. Then incorporate the grated Parmesan cheese and continue stirring until melted and fully combined.
5. Season Sauce: Season with salt, freshly ground black pepper, and optional red pepper flakes to taste.
6. Simmer Sauce: Lower the heat and let the sauce simmer gently for 10-15 minutes, stirring occasionally. If too thick, thin it with vegetable broth or reserved pasta water.
7. Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
8. Combine Pasta and Sauce: Drain pasta and add it to the skillet with the pumpkin feta sauce. Toss well to coat evenly. Add reserved pasta water incrementally if sauce needs thinning.
9. Add Feta Cheese: Stir in half of the crumbled feta cheese gently to fold into the sauce.
10. Add Butter: Melt the butter in a small pan and drizzle it over the pasta for extra richness.
11. Serve and Garnish: Serve the pasta hot, garnished with the remaining crumbled feta cheese and toasted pumpkin seeds for added texture and flavor.

Notes

• Use pumpkin puree, not pumpkin pie filling, for the best flavor.
• Fresh sage provides the best taste, but dried sage works in a pinch.
• Adjust the red pepper flakes according to your heat preference.
• Reserving pasta water is key to adjusting sauce consistency perfectly.
• To toast pumpkin seeds, dry sauté them in a pan over medium heat until fragrant and slightly golden.
• The dish is best served immediately to enjoy its creamy texture.

Keywords: pumpkin pasta, feta pasta, creamy pumpkin sauce, autumn recipes, vegetarian pasta, sage pasta, pumpkin seeds garnish