Go Back
+ servings
Pumpkin Feta Pasta

Creamy Pumpkin Feta Pasta for Cozy Fall Nights

Enjoy a delightful Pumpkin Feta Pasta that balances sweetness and tang, perfect for autumn evenings.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Pasta
Cuisine: American
Calories: 450

Ingredients
  

For the Pasta
  • 8 ounces Pasta Use gluten-free or whole grain as desired.
For the Sauce
  • 1 cup Pumpkin Puree Ensure it's plain, not pie filling.
  • 1/2 cup Feta Cheese Can substitute with goat cheese or ricotta.
  • 1 cup Heavy Cream Coconut cream can be used for a dairy-free version.
  • 1/4 cup Grated Parmesan Cheese Omit for vegan option.
  • 2 cloves Garlic Minced, fresh is preferred.
  • 2 tablespoons Olive Oil Can be replaced with avocado oil.
  • 6 leaves Fresh Sage Dried sage can be used as a substitute.
  • 1 teaspoon Red Pepper Flakes Optional.
  • to taste Salt
  • to taste Black Pepper
For Garnishing
  • 1/4 cup Toasted Pumpkin Seeds (Pepitas) Sunflower seeds can be substituted.
  • 1-2 tablespoons Butter Can be omitted for a lighter version.
  • 1 medium Onion Chopped; green onions can be a milder alternative.
For Adjusting Consistency
  • 1 cup Vegetable Broth/Pasta Water Use chicken broth for a non-vegetarian option.

Equipment

  • Large Skillet
  • Pot for boiling pasta

Method
 

Step-by-Step Instructions for Pumpkin Feta Pasta
  1. In a large skillet, heat olive oil over medium heat. Sauté chopped onion for 5-7 minutes until translucent. Add minced garlic and fresh sage, cooking for another minute until aromatic.
  2. Stir in pumpkin puree and cook for 2-3 minutes. Add heavy cream and crumbled feta, mixing until smooth.
  3. Season the sauce with salt, black pepper, and red pepper flakes. Let simmer for 10-15 minutes, adjusting the consistency with vegetable broth if necessary.
  4. Meanwhile, cook the pasta in salted boiling water according to package instructions. Reserve 1 cup of pasta water before draining.
  5. Combine the drained pasta with the pumpkin sauce in the skillet, tossing until well coated. Add reserved pasta water for a silky texture and fold in remaining feta.
  6. Drizzle melted butter for richness and serve hot, garnished with feta and toasted pumpkin seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 12gCholesterol: 50mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 700IUVitamin C: 4mgCalcium: 150mgIron: 2mg

Notes

For added texture, consider toasting pumpkin seeds before use. Adjust salt and pepper to taste for optimal flavor balance.

Tried this recipe?

Let us know how it was!