Pumpkin Feta Pasta Recipe

If you’re looking for a dish that beautifully marries savory, creamy, and cozy flavors, then you are going to absolutely adore this Pumpkin Feta Pasta. It’s a charming blend of autumn’s best pumpkin puree with the tangy brightness of feta cheese, all enveloped in a luscious sauce that hugs every bite of pasta perfectly. This dish is easy to whip up yet impressive enough to share with friends, making it the perfect comfort meal that feels both hearty and fresh.

Ingredients You’ll Need

These simple ingredients each play a crucial role in building the unique flavors and inviting texture of the Pumpkin Feta Pasta. From the creamy pumpkin and feta to the fragrant sage and toasted pumpkin seeds, every element pulls its weight in taste and character.

• 1 pound pasta (penne, rigatoni, or your favorite shape): Holds the sauce beautifully with its ridges and hollow centers.
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling): Provides that silky, subtly sweet base without overpowering spices.
• 4 ounces feta cheese, crumbled: Adds tangy, salty bites that cut through the creaminess.
• 1/2 cup heavy cream: Creates a rich, velvety sauce that feels indulgent on the palate.
• 1/4 cup grated Parmesan cheese: Brings in nutty, savory depth.
• 2 cloves garlic, minced: Lends aromatic earthiness to awaken the flavors.
• 1/4 cup olive oil: Used to sauté onions and sage, building the flavor foundation.
• 1/4 cup chopped fresh sage (or 1 tablespoon dried sage): Infuses an herby warmth perfectly tied to pumpkin’s natural sweetness.
• 1/4 teaspoon red pepper flakes (optional): Offers a gentle, spicy kick to elevate the dish.
• Salt and freshly ground black pepper to taste: Essential for balancing all flavors.
• 1/4 cup toasted pumpkin seeds (pepitas), for garnish: Adds crunch and a toasty, nutty finish.
• 2 tablespoons butter: Melted and drizzled for an extra layer of richness and shine.
• 1 small onion, finely chopped: Softens and sweetens as it cooks, forming part of the sauce base.
• 1/2 cup vegetable broth or pasta water: Used to adjust the sauce consistency as needed.

How to Make Pumpkin Feta Pasta

Step 1: Sauté Onions and Sage

Start by heating olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook patiently until it becomes soft and translucent, around 5 to 7 minutes. This slow cooking releases the onion’s natural sweetness, providing a flavorful foundation. Toss in the garlic and chopped fresh sage and cook for an additional minute, just until fragrant. Be careful here—garlic can burn quickly, which would add bitterness instead of the lovely warmth we want.

Step 2: Build the Pumpkin Sauce

Next, add the pumpkin puree to the skillet and stir it into the onion-garlic-sage mixture, letting the flavors marry over 2 to 3 minutes. Then pour in the heavy cream, stirring until you have a creamy, inviting base. Sprinkle in the grated Parmesan cheese and stir until melted and well combined. This step enriches the sauce with a complex savory note that balances pumpkin’s sweetness perfectly.

Step 3: Season and Simmer

Season the sauce generously with salt, freshly cracked black pepper, and red pepper flakes if you’re craving a subtle heat. Lower the heat and let your sauce gently simmer for 10 to 15 minutes, stirring occasionally. This slow simmer deepens the flavor and thickens the sauce. If it gets too thick, splash in vegetable broth or reserved pasta water little by little until it’s just right.

Step 4: Cook and Combine Pasta

While the sauce is coaxing all those flavors together, bring a large pot of salted water to a boil and cook your chosen pasta until al dente. Be sure to save about 1/2 cup of the pasta water before draining. Transfer the drained pasta to the skillet and toss it lovingly in the pumpkin feta sauce, letting each piece soak up that creamy goodness. Use reserved pasta water as needed to adjust the sauce for perfect coating.

Step 5: Finish with Feta and Butter

Gently fold in half the crumbled feta cheese, giving the pasta subtle bursts of tangy flavor. For an extra luxurious touch, melt butter in a small pan and drizzle it over the top before serving. This final step adds a buttery silkiness that brings the entire dish home.

How to Serve Pumpkin Feta Pasta

Garnishes

Sprinkle the remaining crumbled feta cheese atop each serving for a fresh, salty contrast. Toasted pumpkin seeds, or pepitas, add a delightful crunch and nutty richness that contrasts with the creamy sauce perfectly. A few fresh sage leaves or an extra crack of black pepper can also elevate the presentation beautifully.

Side Dishes

This pasta stands well on its own but pairs wonderfully with a crisp green salad dressed lightly in lemon vinaigrette, which offers a refreshing balance to the creamy sauce. Roasted Brussels sprouts or a simple garlic bread would round out the meal with complementary textures and flavors.

Creative Ways to Present

For a cozy dinner party, serve the Pumpkin Feta Pasta family-style in a large bowl with extra crumbled feta and pumpkin seeds on the side so everyone can customize. Alternatively, try layering the pasta in a casserole dish topped with additional cheese and bake it briefly for a bubbly, golden crust. Little touches like edible flowers or a drizzle of herb-infused oil can turn this comfort dish into a feast for the eyes as well.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Feta Pasta in an airtight container in the refrigerator for up to 3 days. The sauce might thicken in the fridge, but it will still taste delicious once reheated gently.

Freezing

While you can freeze this pasta, the texture of the pumpkin sauce may change slightly upon thawing. To freeze, cool completely before placing in an airtight freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat Pumpkin Feta Pasta gently on the stove over low heat or in the microwave in short bursts, stirring occasionally. Add a splash of water, broth, or cream to loosen the sauce and restore its creamy texture while warming.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but keep in mind it may be less smooth and slightly more watery than canned puree. Adjust the sauce thickness accordingly by simmering a little longer.

Is feta cheese necessary, or can I substitute it?

Feta is key for its tangy, salty character that contrasts beautifully with the pumpkin, but if you need a substitute, goat cheese or ricotta salata can work well.

Can this recipe be made vegan?

Absolutely! Use coconut cream instead of heavy cream, a plant-based feta alternative, and olive oil or vegan butter for richness. Make sure to choose vegan pasta if needed.

What pasta shapes work best?

Shapes like penne, rigatoni, or shells are perfect because their ridges and curves hold onto the creamy pumpkin feta sauce, ensuring every bite is flavorful.

How spicy is this dish?

The red pepper flakes are optional and can be adjusted to your heat preference. Without them, the dish is warmly seasoned but mild, making it great for all palates.

Final Thoughts

This Pumpkin Feta Pasta is one of those rare dishes that feels like a warm hug on a plate. Between the creamy sauce, the bright bursts of feta, and the textured crunch of toasted pumpkin seeds, it’s an inviting and unforgettable meal. I encourage you to give this cozy, flavorful recipe a try—it’s destined to become a new favorite for your seasonal dinners and beyond.

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