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Pumpkin Feta Pasta Recipe

Pumpkin Feta Pasta Recipe
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★★★★★

4.9 from 23 reviews

This Pumpkin Feta Pasta is a creamy, comforting dish perfect for fall. Combining smooth pumpkin puree with tangy feta cheese and fragrant sage, it’s a delightful twist on traditional pasta. The sauce is rich yet balanced with garlic, Parmesan, and a hint of heat from red pepper flakes, finished off with crunchy toasted pumpkin seeds for texture.

Ingredients

Scale

Pasta

  • 1 pound pasta (penne, rigatoni, or your favorite shape)

Sauce

  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 4 ounces feta cheese, crumbled (divided)
  • 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
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1/2 cup vegetable broth or pasta water

Garnish

  • 1/4 cup toasted pumpkin seeds (pepitas)

Instructions

  1. Sauté Onions: 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.
  2. Add Garlic and Sage: Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute until fragrant, taking care not to burn the garlic.
  3. Add Pumpkin Puree: Pour in the pumpkin puree and stir well to combine with the onion, garlic, and sage mixture. Cook for 2-3 minutes, stirring occasionally to integrate flavors.
  4. Create Creamy Sauce: Pour in the heavy cream and stir to form a smooth sauce. Then add the grated Parmesan cheese, stirring until melted and well combined.
  5. Season Sauce: Season the sauce with salt, freshly ground black pepper, and red pepper flakes if using. Adjust to taste.
  6. Simmer Sauce: Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. Add vegetable broth or reserved pasta water if the sauce thickens too much.
  7. Cook Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  8. Reserve Pasta Water: Before draining, save about half a cup of the pasta water to adjust sauce consistency later.
  9. Drain Pasta: Drain pasta thoroughly in a colander.
  10. Combine Pasta and Sauce: Add drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly.
  11. Adjust Consistency: If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired creaminess is reached.
  12. Add Feta: Gently stir in about half of the crumbled feta cheese into the pasta and sauce mixture for extra creaminess.
  13. Melt Butter: In a small pan, melt the butter and then drizzle it over the pasta for additional richness.
  14. Serve: Serve the pasta immediately while hot and creamy.
  15. Garnish: Top each serving with the remaining crumbled feta cheese and toasted pumpkin seeds for texture and presentation.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • To make the dish vegetarian, ensure the vegetable broth is used instead of any meat-based stock.
  • For a gluten-free version, substitute pasta with a gluten-free variety.
  • You can substitute fresh sage with dried sage if fresh is unavailable; use less as dried herbs are more concentrated.
  • Reserve pasta water carefully as it helps emulsify and loosen the sauce without watering it down.
  • To toast pumpkin seeds, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant.
  • Adjust red pepper flakes according to your heat preference or omit for a milder flavor.

Nutrition

Keywords: pumpkin pasta, feta cheese pasta, creamy pumpkin sauce, fall pasta recipe, sage pumpkin pasta

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