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Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe

Pumpkin Feta Pasta: A Delicious & Easy Fall Recipe
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★★★★★

4.8 from 16 reviews

This Pumpkin Feta Pasta is a creamy, comforting fall dish that combines the earthy flavors of pumpkin and sage with tangy feta cheese and a hint of garlic. Quick and easy to prepare, it features a smooth pumpkin sauce enriched with cream and Parmesan, perfectly tossed with pasta and garnished with crunchy toasted pumpkin seeds for texture. This vegetarian recipe is ideal for cozy dinners and seasonal gatherings.

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)

Instructions

  1. Sauté Onions: 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 Garlic and Sage: 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. Mix Pumpkin Puree: 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. Create Creamy Sauce: Pour in the heavy cream and stir to create a smooth and creamy sauce. Then, stir in the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is well combined.
  5. Season Sauce: Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using).
  6. Simmer Sauce: 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.
  7. Cook Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
  8. Reserve Pasta Water: Before draining the pasta, reserve about 1/2 cup of the pasta water.
  9. Drain Pasta: Drain the pasta in a colander.
  10. Toss Pasta with Sauce: Add the drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly with the sauce.
  11. Adjust Sauce Consistency: If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  12. Add Feta: Gently stir in about half of the crumbled feta cheese.
  13. Add Butter: For an extra layer of richness, melt the butter in a small pan and drizzle over the pasta.
  14. Serve: Serve the pumpkin feta pasta immediately while it’s hot and creamy.
  15. Garnish: Garnish each serving with the remaining crumbled feta cheese and toasted pumpkin seeds (pepitas).

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the right flavor balance.
  • Fresh sage is preferred, but dried sage works well in a pinch.
  • Reserve pasta water to help adjust sauce consistency for a silky texture.
  • Toast the pumpkin seeds beforehand for added crunch and flavor.
  • To make the dish vegan, substitute feta with a vegan cheese alternative and use coconut cream instead of heavy cream.

Nutrition

Keywords: pumpkin pasta, feta pasta, fall recipes, creamy pumpkin sauce, vegetarian pasta, easy pasta dinner, autumn pasta recipe

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