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Pumpkin Feta Pasta

Amazing Pumpkin Feta Pasta Recipe

  • Author: Mason Carter
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

A creamy and comforting fall-inspired pasta dish featuring a rich pumpkin sauce with feta cheese, Parmesan, and sage. This easy pumpkin feta pasta recipe is perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound pasta (penne, rigatoni, or your favorite shape)
  • 1 (15-ounce) can pumpkin puree
  • 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
  • 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

Instructions

  1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and chopped fresh sage. Cook for another minute until fragrant.
  3. Pour in the pumpkin puree and stir to combine with the onion, garlic, and sage. Cook for 2-3 minutes, stirring occasionally.
  4. Pour in the heavy cream and stir to create a smooth sauce. Stir in the grated Parmesan cheese until melted.
  5. Season the sauce with salt, black pepper, and red pepper flakes (if using).
  6. Reduce heat to low and let the sauce simmer gently for 10-15 minutes, stirring occasionally. Add broth or pasta water if sauce is too thick.
  7. While sauce simmers, boil salted water in a large pot. Add pasta and cook until al dente.
  8. Reserve about 1/2 cup of pasta water before draining pasta.
  9. Drain pasta.
  10. Add drained pasta to the skillet with the pumpkin feta sauce. Toss to coat evenly.
  11. Add reserved pasta water, one tablespoon at a time, if sauce is too thick.
  12. Gently stir in half of the crumbled feta cheese.
  13. Melt butter in a small pan and drizzle over the pasta for extra richness.
  14. Serve the pumpkin feta pasta hot and creamy.
  15. Garnish each serving with the remaining feta cheese and toasted pumpkin seeds.

Notes

  • For a spicier dish, add more red pepper flakes.
  • Grilled chicken, shrimp, or sausage can be added for protein.
  • Omit meat additions for a vegetarian option.
  • Use plant-based cream and vegan feta for a vegan dish.
  • Roast pumpkin before pureeing for deeper flavor.
  • Add spinach or kale during the last few minutes of cooking.
  • Pumpkin feta sauce can be made ahead and stored for up to 3 days.
  • Substitute feta with goat cheese, ricotta, or blue cheese.
  • A pinch of nutmeg adds warmth.
  • Brown the butter with sage for a decadent sauce.

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 550 kcal
  • Sugar: 8 g
  • Sodium: 450 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 55 g
  • Fiber: 6 g
  • Protein: 18 g
  • Cholesterol: 50 mg

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