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This creamy and comforting pumpkin feta pasta brings the flavors of fall right to your plate. Rich pumpkin puree blends seamlessly with tangy feta and savory Parmesan, all highlighted by fragrant fresh sage. It’s a cozy dinner that’s both simple to throw together and impressive to serve whether for family weeknight meals or small gatherings.
One of my favorite dishes to make during autumn evenings when I want something warm but not too heavy. The combination of pumpkin and sage won me over from the first bite, and it’s now a requested dinner in our household every fall.
Ingredients
- Pasta: One pound pasta such as penne or rigatoni to hold the sauce well. Choose good quality pasta for texture
- Pumpkin puree: One 15 ounce can rather than pumpkin pie filling for pure pumpkin flavor
- Feta cheese: Four ounces crumbled for that tangy, salty punch. Use a block feta to crumble yourself for freshness
- Heavy cream: Half a cup creates the creamy base for the sauce
- Parmesan cheese: Quarter cup grated adds umami and depth
- Garlic: Two cloves minced. Fresh garlic gives that aromatic foundation
- Olive oil: Quarter cup to sauté the aromatics gently
- Sage: Quarter cup chopped fresh or one tablespoon dried. Use fresh when possible for brighter flavor
- Red pepper flakes: Quarter teaspoon optional for a subtle kick
- Salt and black pepper: To taste
- Pumpkin seeds: Quarter cup toasted pepitas for garnish to add crunch and enhance the fall theme
- Butter: Two tablespoons for richness and to finish the dish
- Onion: One small, finely chopped for sweetness and to build flavor
- Vegetable broth: Half cup or reserved pasta water to adjust sauce consistency
Instructions
- Sauté the Aromatics:
- In a large skillet or Dutch oven, heat olive oil over medium heat. Add finely chopped onion and cook slowly for 5 to 7 minutes until the onion becomes soft and translucent which builds the flavor base without burning.
- Add Garlic and Sage:
- Stir in minced garlic and fresh sage or dried if using. Cook for an additional minute until fragrant, taking care not to let the garlic burn or become bitter.
- Combine Pumpkin Puree:
- Pour in the pumpkin puree and stir well so it blends evenly with the onion, garlic, and sage. Cook gently for 2 to 3 minutes to warm through and marry the flavors.
- Incorporate Cream and Cheese:
- Slowly add heavy cream while stirring to create a smooth, creamy sauce. Mix in grated Parmesan cheese and continue stirring until fully melted and blended. This adds richness and savory depth.
- Season the Sauce:
- Season with salt, freshly ground black pepper, and red pepper flakes if you want a bit of heat. Taste and adjust seasoning as needed.
- Simmer the Sauce:
- Turn heat to low and let the sauce simmer gently for 10 to 15 minutes. Stir occasionally to prevent sticking. If the sauce thickens too much, add a splash of vegetable broth or reserved pasta water.
- Cook Pasta:
- While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 10 to 12 minutes.
- Reserve Pasta Water:
- Before draining the pasta, carefully reserve half a cup of pasta cooking water to adjust the sauce consistency later if necessary.
- Drain Pasta:
- Drain the pasta in a colander and add to the skillet with the pumpkin feta sauce.
- Combine Pasta and Sauce:
- Toss gently to coat all pasta with sauce evenly. If the sauce feels thick, add reserved pasta water one tablespoon at a time to reach a creamy, luscious consistency.
- Stir in Feta:
- Gently fold in about half of the crumbled feta cheese to incorporate its distinctive tang throughout the pasta.
- Add Butter:
- Melt the butter separately and drizzle it over the pasta for extra richness and a velvety finish.
- Serve and Garnish:
- Serve immediately while hot and creamy. Garnish with the remaining crumbled feta and toasted pumpkin seeds for texture and nutty flavor.
The first time I made this pasta, I was amazed at how the flavors melded so well without any heavy cream overload. The toasted pumpkin seeds give a wonderful crunch contrast that lightens up the dish. It quickly became a fall favorite in our family menu and a welcome change from heavier pasta sauces.
Storage Tips
Store any leftover pumpkin feta sauce separately from pasta in airtight containers in the refrigerator for up to three days. Reheat gently on the stove adding a little broth or pasta water to refresh sauce texture. Cooked pasta can be stored in the fridge but combine with sauce just before eating for best texture.
Ingredient Substitutions
Use goat cheese or ricotta if feta is not your favorite but keep the tangy profile. Substitute heavy cream with coconut cream or cashew cream for a dairy free version. Fresh sage is preferable but dried can be used in a pinch, just reduce quantity by half.
Serving Suggestions
Serve this pasta with a crisp green salad dressed in a simple vinaigrette to balance the creaminess. A glass of chilled white wine such as Sauvignon Blanc or a light Pinot Noir pairs nicely with the earthy pumpkin flavor. Add grilled chicken or roasted mushrooms for more protein.
Enjoy this cozy fall pasta that balances creamy pumpkin and tangy feta. It’s perfect for weeknights or small gatherings.
Common Questions About Recipes
- → What pasta types work best for this dish?
Penne, rigatoni, or any sturdy pasta shape holds the creamy sauce well, balancing texture and flavor.
- → Can I substitute feta cheese?
Yes, goat cheese, ricotta, or creamy blue cheese make excellent alternatives for varied flavor profiles.
- → How do I achieve a richer sauce?
Try browning butter with sage before adding the sauce ingredients to enhance depth and nuttiness.
- → Is it possible to make this dish vegan?
Replace heavy cream and feta with plant-based alternatives for a dairy-free, vegan-friendly version.
- → How can I add more spice?
Include extra red pepper flakes or a pinch of cayenne pepper to bring warmth and a subtle kick.