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–+ servings
Pumpkin Feta Pasta

Creamy Pumpkin Feta Pasta: Your Cozy Autumn Delight

Enjoy a delightful mix of pumpkin and feta in this Creamy Pumpkin Feta Pasta, perfect for autumn.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 15 ounces pumpkin puree Be sure it's pure pumpkin, not pie filling, for the best taste.
  • 4 ounces feta cheese It adds a tangy contrast; goat cheese can be a delightful swap!
  • 1/2 cup heavy cream Coconut cream is a great vegan alternative.
  • 1/4 cup Parmesan cheese Nutritional yeast works wonders for a vegan option.
  • 2 cloves garlic Freshly minced garlic intensifies the aroma.
  • 1/4 cup olive oil Extra virgin enhances the richness.
  • 1/4 cup fresh sage Brings earthy notes; thyme also makes a lovely substitute.
  • 1/4 teaspoon red pepper flakes For a touch of heat; adjust based on your spice preference.
  • salt Essential for seasoning; taste as you go for your perfect blend.
  • freshly ground black pepper Essential for seasoning; taste as you go for your perfect blend.
For the Pasta
  • Pasta Choose shapes like penne or rigatoni for better sauce adhesion.
For Garnish
  • 1/4 cup toasted pumpkin seeds Add a crunchy texture; sunflower seeds are a nice alternative.
  • 2 tablespoons butter This boosts the sauce's richness; olive oil can replace it for vegan diets.
  • 1 small onion Sweetness provides a great flavor base for the sauce.
  • 1/2 cup vegetable broth or pasta water Adjusts the sauce consistency, ensuring it's just right!

Equipment

  • Large Skillet
  • Pot

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large skillet over medium heat, add chopped onion and sauté for 5-7 minutes until translucent.
  2. Stir in minced garlic and chopped sage to the skillet and cook for an additional minute.
  3. Add pumpkin puree to the skillet, stirring well to combine and cook for 2-3 minutes.
  4. Pour in heavy cream, stirring continuously until the sauce thickens, then mix in grated Parmesan cheese.
  5. Season with salt, black pepper, and red pepper flakes, then let simmer on low heat for 10-15 minutes.
  6. Cook pasta according to package directions, reserving 1/2 cup of pasta water before draining.
  7. Add drained pasta to the pumpkin sauce, tossing gently to ensure every strand is coated.
  8. Sprinkle in crumbled feta cheese and drizzle melted butter over the top before serving.
  9. Garnish with remaining feta cheese and toasted pumpkin seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days and reheat gently. Freezes well for up to 3 months.

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