Pumpkin Feta Pasta Recipe

If you are looking for a comforting yet surprisingly fresh and flavorful dish, this Pumpkin Feta Pasta is an absolute winner. It combines the earthy sweetness of pumpkin puree with the tangy creaminess of feta cheese, creating a sauce so luscious it clings perfectly to every bite of your favorite pasta. The hint of sage and garlic adds depth and warmth, while toasted pumpkin seeds provide a delightful crunch. This Pumpkin Feta Pasta is a recipe that effortlessly bridges cozy autumn vibes with a touch of elegance, making it a definite go-to for an impressive weeknight dinner or casual entertaining.

Ingredients You’ll Need

Getting started with Pumpkin Feta Pasta is simple, thanks to a handful of straightforward ingredients. Each one plays a crucial role, contributing unique flavors and textures that come together in a harmonious, creamy sauce.

• 1 pound pasta (penne, rigatoni, or your favorite shape): Choose a sturdy pasta shape that will hold the sauce well.
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling): The star ingredient, providing a smooth and earthy base.
• 4 ounces feta cheese, crumbled: Adds a briny, creamy contrast that enriches the sauce.
• 1/2 cup heavy cream: Creates a luscious, velvety texture in the sauce.
• 1/4 cup grated Parmesan cheese: For an umami punch and deeper cheesy flavor.
• 2 cloves garlic, minced: Offers a fragrant warmth that balances the sweetness.
• 1/4 cup olive oil: Helps sauté aromatics and adds richness.
• 1/4 cup chopped fresh sage (or 1 tablespoon dried sage): Imparts an herbal earthiness essential for this dish.
• 1/4 teaspoon red pepper flakes (optional): For a subtle kick that wakes up the palate.
• Salt and freshly ground black pepper to taste: Enhances every flavor in the sauce.
• 1/4 cup toasted pumpkin seeds (pepitas), for garnish: Provides a toasty crunch and nutty flavor contrast.
• 2 tablespoons butter: A final touch that adds shine and richness.
• 1 small onion, finely chopped: Builds sweetness and texture to the base of the sauce.
• 1/2 cup vegetable broth or pasta water: Perfect for thinning the sauce to your desired consistency.

How to Make Pumpkin Feta Pasta

Step 1: Sauté Onions and Garlic

Start by gently heating olive oil in a skillet over medium heat. Add the finely chopped onion and cook until it softens and turns translucent, about 5 to 7 minutes. This step develops the sweet foundation for your sauce. Then stir in minced garlic and fresh sage, cooking for just another minute until their aromas fill the kitchen without burning the garlic.

Step 2: Combine Pumpkin and Dairy

Next, pour the pumpkin puree into the skillet and mix it thoroughly with the onion, garlic, and sage. Let it cook for a couple of minutes to meld the flavors. After that, add heavy cream and grated Parmesan, stirring until everything blends into a smooth, irresistible sauce.

Step 3: Season and Simmer

Season the sauce with salt, black pepper, and if you like a little heat, add red pepper flakes. Lower the heat and let the sauce simmer gently for 10 to 15 minutes. If it gets too thick, don’t hesitate to stir in some vegetable broth or a splash of reserved pasta water to keep it creamy and just right.

Step 4: Cook the Pasta

While your sauce is simmering, boil a large pot of salted water and cook the pasta until al dente. Be sure to reserve about half a cup of the pasta water before draining—the starchy water works wonders for adjusting sauce texture later.

Step 5: Toss Pasta with Sauce and Cheese

Return the drained pasta to the skillet with your luscious pumpkin feta sauce, tossing to coat every piece. If needed, add pasta water one tablespoon at a time to loosen the sauce. Fold in half of the crumbled feta to introduce delightful pockets of creaminess throughout.

Step 6: Finish and Serve

For a final flourish, melt butter in a small pan and drizzle it over the pasta for extra richness and a glossy finish. Serve the Pumpkin Feta Pasta piping hot, garnished with the remaining feta and a generous sprinkle of toasted pumpkin seeds for crunch and nutty goodness.

How to Serve Pumpkin Feta Pasta

Garnishes

The topping choices for Pumpkin Feta Pasta really elevate the experience. Crumbled feta provides bursts of salty creaminess, while toasted pumpkin seeds offer a delightful crunch that contrasts beautifully with the creamy sauce. For an extra pop of color and freshness, consider a light sprinkle of chopped fresh sage or parsley.

Side Dishes

This dish stands well on its own but pairs wonderfully with simple sides that complement its creamy richness. A crisp green salad with a tangy vinaigrette or roasted autumn vegetables like Brussels sprouts or carrots make perfect companions. Crusty bread is a classic option for soaking up any leftover sauce that might cling to your plate.

Creative Ways to Present

Looking to impress? Serve Pumpkin Feta Pasta in individual shallow bowls to show off its beautiful orange hue contrasted with white feta and green herbs. For gatherings, consider plating it atop arugula or baby spinach to add a peppery brightness underneath the sauce. You can also drizzle a bit of good quality olive oil and sprinkle extra toasted seeds tableside to keep it interactive and fun.

Make Ahead and Storage

Storing Leftovers

If you have any Pumpkin Feta Pasta leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for up to 3 days. Just make sure to cool it to room temperature before refrigerating to maintain the best texture and flavor.

Freezing

While freezing fresh pasta dishes can sometimes change their texture, you can freeze Pumpkin Feta Pasta if necessary. Place it in a freezer-safe container, leaving some headspace, and freeze for up to 1 month. Thaw it overnight in the refrigerator before reheating.

Reheating

For gentle reheating, warm the pasta in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. This will help maintain its creamy consistency without drying out. Microwaving works too, but stir frequently to ensure even heating and to keep the sauce smooth.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can roast and puree fresh pumpkin, but canned pumpkin puree is more convenient and consistent in texture, which helps achieve the perfect creamy sauce for Pumpkin Feta Pasta.

What type of feta cheese is best for this recipe?

A good quality block feta crumbled fresh works best. It has a firmer texture and more vibrant flavor than pre-crumbled varieties, enhancing both the taste and texture of the dish.

Can I substitute the heavy cream?

You can try using half-and-half or a combination of milk and cream, but heavy cream gives the sauce its signature richness and silky mouthfeel. For a lighter option, consider these substitutions carefully.

Is this dish suitable for vegetarians?

Absolutely! This recipe is vegetarian-friendly as long as you use vegetable broth instead of any meat-based stock. It’s a fantastic option for meat-free meals that do not sacrifice flavor.

How spicy is the Pumpkin Feta Pasta if I add red pepper flakes?

Just a small pinch of red pepper flakes provides a gentle warmth that complements the creamy sauce without overpowering it. You can adjust the amount to suit your heat tolerance or omit it if you prefer no spice.

Final Thoughts

Trust me, once you try this Pumpkin Feta Pasta, it will quickly become a cherished recipe in your cooking rotation. Its unique blend of creamy, tangy, and earthy flavors hit all the right notes for a comforting meal that feels both familiar and special. So grab those ingredients, fire up your stove, and enjoy making this delightful dish that’s perfect for chilly evenings or anytime you want to impress with ease.

Print