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Pumpkin Feta Pasta

Creamy Pumpkin Feta Pasta: Your New Fall Dinner Delight

This Creamy Pumpkin Feta Pasta is a delightful combination of seasonal flavors, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta
  • 1 pound Pasta (penne or rigatoni) Feel free to substitute with gluten-free pasta.
Sauce
  • 1 can (15 ounces) Pumpkin Puree Ensure to use pure pumpkin puree, not pie filling.
  • 4 ounces Feta Cheese, crumbled For a vegan option, use vegan feta.
  • 1/2 cup Heavy Cream Can be replaced with plant-based cream for a vegan variation.
  • 1/4 cup Parmesan Cheese, grated Substitute with nutritional yeast to keep it vegan.
  • 2 cloves Garlic, minced Boosts flavor with aromatic appeal.
  • 1/4 cup Olive Oil For sautéing and adds richness.
  • 1/4 cup Fresh Sage, chopped Infuses an earthy herb flavor.
  • 1/4 teaspoon Red Pepper Flakes Optional; adjust based on spice preference.
  • Salt and Black Pepper To taste.
Garnish
  • 1/4 cup Toasted Pumpkin Seeds Adds crunch and nutty flavor.
  • 2 tablespoons Butter Enhances richness.
  • 1 small Onion, finely chopped Forms a sweet flavor base.
  • 1/2 cup Vegetable Broth or Pasta Water Used to adjust sauce consistency.

Equipment

  • Large Skillet
  • Pot

Method
 

Cooking Steps
  1. In a large skillet, heat olive oil over medium heat until shimmering. Add chopped onion and cook for 5–7 minutes until translucent.
  2. Stir in minced garlic and chopped sage. Sauté for 1 minute until fragrant.
  3. Add pumpkin puree, stirring to combine. Cook for 2–3 minutes to warm through.
  4. Reduce heat to low; mix in heavy cream and grated Parmesan cheese, stirring until smooth. Season with salt, pepper, and red pepper flakes.
  5. Allow the sauce to simmer on low for 10–15 minutes, stirring occasionally to thicken.
  6. Meanwhile, cook pasta until al dente, reserving 1/2 cup of pasta water before draining.
  7. Combine drained pasta with the pumpkin sauce, tossing to coat. Add reserved pasta water as needed.
  8. Fold in half of the crumbled feta and drizzle melted butter over the pasta.
  9. Serve hot, garnished with remaining feta and toasted pumpkin seeds.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 12000IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Use fresh pumpkin for richer flavor and taste test seasoning before serving.

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