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Pumpkin Feta Pasta Recipe

Pumpkin Feta Pasta Recipe
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★★★★★

5.2 from 15 reviews

This creamy Pumpkin Feta Pasta is a delicious autumn-inspired dish combining the earthiness of pumpkin puree with tangy feta cheese and fragrant fresh sage. Perfectly balanced with garlic, Parmesan, and a hint of spice from red pepper flakes, this comforting pasta is easy to prepare and ideal for cozy dinners.

Ingredients

Scale

Pasta and Sauce

  • 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
  • 1/2 cup vegetable broth or reserved pasta water

Other

  • 1/4 cup toasted pumpkin seeds (pepitas), for garnish
  • 2 tablespoons butter
  • 1 small onion, finely chopped

Instructions

  1. Sauté the 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, stirring occasionally to prevent burning.
  2. Add Garlic and Sage: Stir in the minced garlic and chopped fresh sage. Cook for another minute until fragrant, taking care not to let the garlic burn.
  3. Incorporate Pumpkin Puree: Pour the pumpkin puree into the skillet, stirring well to combine with the onion, garlic, and sage mixture. Cook this for 2-3 minutes, stirring occasionally.
  4. Create the Creamy Sauce: Pour in the heavy cream and stir gently to form a smooth sauce. Then add the grated Parmesan cheese, stirring continuously until the cheese melts and blends well into the sauce.
  5. Season the Sauce: Add salt, freshly ground black pepper, and red pepper flakes (if using) to taste. Reduce heat to low and let the sauce simmer gently for 10-15 minutes, stirring occasionally. If the sauce becomes too thick, thin it with vegetable broth or reserved pasta water.
  6. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, save about 1/2 cup of the pasta water.
  7. Combine Pasta and Sauce: Drain the pasta and add it to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly. If needed, add reserved pasta water one tablespoon at a time to reach the desired sauce consistency.
  8. Add Feta Cheese: Gently stir in about half of the crumbled feta cheese to the pasta for a creamy, tangy flavor.
  9. Finish with Butter: In a small pan, melt the butter and drizzle it over the pasta to add richness and a silky finish. Toss gently to combine.
  10. Serve and Garnish: Serve the pumpkin feta pasta hot. Garnish each serving with the remaining crumbled feta cheese and toasted pumpkin seeds for extra texture and flavor.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can alter the flavor.
  • If fresh sage is not available, dried sage works as a substitute but use less, about 1 tablespoon.
  • Reserve some pasta water to adjust the sauce consistency as needed.
  • You can substitute vegetable broth for pasta water when thinning the sauce to add more flavor.
  • For a vegan version, substitute heavy cream and butter with coconut cream and vegan butter, and use vegan feta cheese if available.
  • To add more protein, consider stirring in cooked chickpeas or grilled chicken (not included in recipe measurements).
  • Toast pumpkin seeds in a dry skillet over medium heat for a few minutes until fragrant before garnishing.

Nutrition

Keywords: pumpkin pasta, feta cheese pasta, autumn recipe, creamy pumpkin sauce, vegetarian pasta

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