Go Back

Delicious Pumpkin Feta Pasta for Home Cooks

Pumpkin Feta Pasta made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 300 g pasta of your choice e.g., penne or fusilli
  • 2 cups pumpkin puree canned or homemade
  • 200 g feta cheese crumbled
  • 3 cloves garlic minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup pasta water reserved from boiling pasta

Method
 

  1. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  3. Stir in the dried sage and thyme. Cook for another minute to allow the herbs to release their flavor.
  4. Add the pumpkin puree to the skillet and stir to combine with the garlic and herbs. Cook for 3-4 minutes.
  5. Gradually add the reserved pasta water to the skillet, stirring until the sauce reaches your desired thickness.
  6. Stir in the crumbled feta cheese until melted and creamy.
  7. Season the sauce with salt and pepper to taste, adjusting flavors as needed.
  8. Toss the cooked pasta into the skillet, ensuring it is evenly coated with the pumpkin feta sauce.
  9. Serve the pasta immediately, garnished with fresh herbs or Parmesan cheese if desired.

Tried this recipe?

Let us know how it was!