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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/pumpkin-feta-pasta-recipe/