Why Make This Recipe
Pumpkin Feta Pasta is a perfect dish for fall. It combines the warm and cozy flavors of pumpkin and sage with the creamy goodness of feta cheese. This recipe is not only easy to make but also a crowd-pleaser. Whether you’re enjoying a quiet night in or hosting a dinner party, this pasta dish is sure to impress. Plus, it’s a great way to incorporate pumpkin into your diet beyond just pies and lattes!
How to Make Pumpkin Feta 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
Directions
- 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.
- Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute until fragrant, being careful not to burn the garlic.
- 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.
- 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.
- Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using).
- 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.
- 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.
- Before draining the pasta, reserve about 1/2 cup of the pasta water.
- Drain the pasta in a colander.
- Add the drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly with the sauce. 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.
- Gently stir in about half of the crumbled feta cheese.
- For an extra layer of richness, melt the butter in a small pan and drizzle over the pasta.
- Serve the pumpkin feta pasta immediately while it’s hot and creamy.
- Garnish each serving with the remaining crumbled feta cheese and toasted pumpkin seeds (pepitas).
How to Serve Pumpkin Feta Pasta
Serve the Pumpkin Feta Pasta warm, straight from the skillet. You can add a sprinkle of extra feta cheese on top, along with a handful of toasted pumpkin seeds for crunch. This pasta pairs well with a simple green salad or some crusty bread.
How to Store Pumpkin Feta Pasta
If you have leftovers, let the pasta cool completely and then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can reheat it on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.
Tips to Make Pumpkin Feta Pasta
- Use fresh herbs if possible for better flavor. If using dried sage, remember to reduce the amount as it is more potent.
- Make sure to reserve some pasta water for adjusting the sauce’s consistency.
- For extra flavor, you can add sautéed mushrooms or spinach to the sauce.
Variation
You can use other types of cheese, like goat cheese or ricotta, if you prefer. Adding cooked sausage or browning some ground turkey can make this dish heartier.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can roast and puree fresh pumpkin. Just make sure to get the consistency right.
Is this recipe vegetarian?
Yes, this Pumpkin Feta Pasta is vegetarian and makes a great meatless meal.
Can I freeze the leftovers?
While it’s best fresh, you can freeze leftovers in an airtight container. Just be aware that the texture may change a bit when reheated.