Creamy Pumpkin Feta Pasta

Why Make This Recipe

Pumpkin Feta Pasta is a delightful fall dish that brings the warm flavors of the season right to your plate. It combines the creaminess of feta and pumpkin with the comfort of pasta. This recipe is perfect for a cozy dinner, and it’s easy to make, making it a great choice for weeknight meals or special gatherings. Plus, it’s packed with nutrients, and the addition of toasted pumpkin seeds adds a nice crunch!

How to Make Pumpkin Feta Pasta

Ingredients

• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 4 ounces feta cheese, crumbled
• 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
• 1/4 cup toasted pumpkin seeds (pepitas), for garnish
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 cup vegetable broth or pasta water

Directions

1. 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.
2. Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute, until fragrant, being careful not to burn the garlic.
3. Pour in the pumpkin puree and stir well to combine it with the onion, garlic, and sage mixture. Cook for 2-3 minutes, stirring occasionally.
4. Pour in the heavy cream and stir to create a smooth and creamy sauce. Then, stir in the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is well combined.
5. Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using).
6. Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. If the sauce becomes too thick, you can add a splash of vegetable broth or pasta water to thin it out.
7. While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
8. Before draining the pasta, reserve about 1/2 cup of the pasta water.
9. Drain the pasta in a colander.
10. Add the drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly with the sauce.
11. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
12. Gently stir in about half of the crumbled feta cheese.
13. For an extra layer of richness, melt the butter in a small pan and drizzle it over the pasta.
14. Serve the pumpkin feta pasta immediately while it’s hot and creamy.
15. Garnish each serving with the remaining crumbled feta cheese and toasted pumpkin seeds (pepitas).

How to Serve Pumpkin Feta Pasta

This dish is best served hot, right after cooking. You can enjoy it as a main course or pair it with a simple side salad and crusty bread for a complete meal. The garnish of toasted pumpkin seeds adds a lovely touch both in flavor and appearance.

How to Store Pumpkin Feta Pasta

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Be aware that the pasta may absorb some of the sauce, making it a bit thicker when reheated. To serve again, simply add a splash of vegetable broth or water while reheating to achieve a creamier texture.

Tips to Make Pumpkin Feta Pasta

• Use fresh pasta for an even quicker cook time and an extraordinary texture.
• Don’t skip on seasoning; tasting as you go will help you find the perfect balance of flavors.
• For an added depth, consider using a sprinkle of nutmeg in the sauce to enhance the pumpkin flavor.

Variation

You can easily modify this recipe by adding other ingredients. For a protein boost, try adding cooked chicken or sautéed mushrooms. Swap out the feta for goat cheese or ricotta for a different creamy texture. You can also experiment with different herbs like thyme or rosemary for a new taste.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just cook and puree it before adding it to the sauce.

Is this recipe suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly, as it does not include meat.

Can I freeze Pumpkin Feta Pasta?
While it’s possible to freeze the dish, the creaminess may change when reheated. If you plan to freeze it, do so before adding the cream and feta, and add them fresh when reheating.

Pumpkin Feta Pasta

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful fall dish featuring creamy pumpkin and feta combined with your favorite pasta, perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 4 ounces feta cheese, crumbled
• 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
• 1/4 cup toasted pumpkin seeds (pepitas), for garnish
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 cup vegetable broth or pasta water

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Instructions

1. 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.
2. Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute, until fragrant, being careful not to burn the garlic.
3. Pour in the pumpkin puree and stir well to combine it with the onion, garlic, and sage mixture. Cook for 2-3 minutes, stirring occasionally.
4. Pour in the heavy cream and stir to create a smooth and creamy sauce. Then, stir in the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is well combined.
5. Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using).
6. Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. If the sauce becomes too thick, you can add a splash of vegetable broth or pasta water to thin it out.
7. While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
8. Before draining the pasta, reserve about 1/2 cup of the pasta water.
9. Drain the pasta in a colander and add it to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly with the sauce.
10. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
11. Gently stir in about half of the crumbled feta cheese.
12. For an extra layer of richness, melt the butter in a small pan and drizzle it over the pasta.
13. Serve the pumpkin feta pasta immediately while it’s hot and creamy, garnished with the remaining crumbled feta cheese and toasted pumpkin seeds.

Notes

This dish is best served hot. Leftovers can be stored in the refrigerator for up to 3 days. Add a splash of broth or water while reheating to maintain creaminess.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Keywords: Pumpkin Pasta, Feta Pasta, Vegetarian Pasta, Fall Recipe