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–+ servings
Pumpkin Feta Pasta

Creamy Pumpkin Feta Pasta: Your Cozy Fall Comfort Dish

Enjoy the cozy comfort of Pumpkin Feta Pasta, a creamy and quick fall dish that's perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Pasta Use penne, rigatoni, or any favorite shape
For the Sauce
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling
  • 6 oz Feta Cheese Goat cheese or ricotta are substitutions
  • 1 cup Heavy Cream Plant-based cream can be used for vegan option
  • ½ cup Parmesan Cheese Optional for dairy-free dish
  • 2 cloves Garlic Mince for enhanced flavor
  • 2 tbsp Olive Oil Avocado oil can be substituted
  • 1 tbsp Fresh Sage Dried sage can be used in smaller amounts
  • 1 tsp Red Pepper Flakes Optional, omit for milder sauce
  • to taste Salt Essential for flavor
  • to taste Pepper Essential for flavor
  • 1 tbsp Butter Optional for a dairy-free option
For the Garnish
  • ¼ cup Toasted Pumpkin Seeds (Pepitas) For crunch
  • ½ cup Vegetable Broth or Pasta Water To adjust sauce consistency

Equipment

  • large skillet
  • pot
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat olive oil over medium heat and sauté onion for 5–7 minutes until softened.
  2. Add minced garlic and chopped sage, sauté for about 1 minute until fragrant.
  3. Incorporate pumpkin puree and cook for an additional 2–3 minutes.
  4. Pour in heavy cream and add grated Parmesan cheese; stir until smooth.
  5. Season with salt, pepper, and red pepper flakes; simmer for 10–15 minutes.
  6. Cook pasta in salted water until al dente, reserving ½ cup of pasta water before draining.
  7. Combine cooked pasta with sauce, adjusting consistency with reserved pasta water.
  8. Fold in crumbled feta cheese and allow to melt slightly.
  9. Optional: Melt butter in the skillet and drizzle over pasta.
  10. Garnish with remaining feta and toasted pumpkin seeds before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 5gSugar: 8gVitamin A: 4000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

For the best flavor, roast fresh pumpkin before pureeing. Store leftovers in an airtight container for up to 3 days.

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