Creamy Pumpkin Feta Pasta (Printer-Friendly Version)

Pasta tossed in rich pumpkin sauce with feta, Parmesan, and sage for a cozy fall meal.

# What You'll Need:

→ Pasta

01 - 1 pound penne, rigatoni, or preferred pasta shape

→ Sauce

02 - 1 can (15 ounces) pumpkin puree, not pie filling
03 - 4 ounces feta cheese, crumbled
04 - ½ cup heavy cream
05 - ¼ cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - ¼ cup olive oil
08 - ¼ cup fresh sage, chopped (or 1 tablespoon dried sage)
09 - ¼ teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons unsalted butter
12 - 1 small onion, finely chopped
13 - ½ cup vegetable broth or reserved pasta water

→ Garnish

14 - ¼ cup toasted pumpkin seeds (pepitas)
15 - Additional crumbled feta cheese for topping

# Steps to Follow:

01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add finely chopped onion and cook until softened and translucent, about 5 to 7 minutes.
02 - Stir in minced garlic and chopped sage, cooking for another minute until fragrant, taking care not to burn the garlic.
03 - Add pumpkin puree to the skillet and combine thoroughly with the onion, garlic, and sage mixture. Cook for 2 to 3 minutes while stirring occasionally.
04 - Pour in heavy cream and stir to form a smooth sauce. Add grated Parmesan cheese, stirring until melted and fully incorporated.
05 - Season with salt, freshly ground black pepper, and red pepper flakes if desired. Reduce heat to low and simmer gently for 10 to 15 minutes, stirring occasionally. Thin with vegetable broth or reserved pasta water if the sauce thickens too much.
06 - While the sauce simmers, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
07 - Add drained pasta to the skillet with the pumpkin sauce. Toss to coat evenly, adding reserved pasta water by tablespoons if needed to loosen the sauce.
08 - Gently fold in half of the crumbled feta cheese into the pasta and sauce mixture.
09 - Melt butter in a small pan and drizzle over the pasta for added richness. Toss lightly to combine.
10 - Serve immediately, garnishing each portion with remaining crumbled feta cheese and toasted pumpkin seeds.

# Additional Tips:

01 - For extra warmth, add a pinch of nutmeg or brown the butter with sage before starting the sauce for intensified flavor.
02 - To increase protein content, grilled chicken, shrimp, or sausage may be added.
03 - Use plant-based cream and vegan feta to adapt for a vegan diet.
04 - Roasting fresh pumpkin before pureeing enhances depth of flavor.
05 - The sauce can be prepared ahead and refrigerated up to 3 days; reheat before combining with pasta.

Go Back