Delicious Pumpkin Feta Pasta

This creamy pumpkin feta pasta brings the cozy flavors of fall straight to your dinner table with ease. The rich pumpkin sauce blended with feta cheese and fragrant sage makes for a comforting meal that feels special without requiring complicated steps. It’s perfect for those crisp evenings when you want a dish that’s both satisfying and simple to prepare.

I first tried this during a busy fall week and it quickly became my goto comfort meal. My family loves how the pumpkin flavor feels indulgent yet soothing, especially when topped with toasted pumpkin seeds for a nice crunch.

Ingredients

• Pasta: One pound pasta such as penne or rigatoni Choose your favorite shape but make sure it cooks to al dente texture for the best bite
• Pumpkin puree: One 15ounce can pumpkin puree Look for pure pumpkin, not pie filling quality brands yield a sweeter smoother sauce
• Feta cheese: Four ounces feta cheese crumbled Feta adds a tangy creaminess that balances the earthiness of the pumpkin
• Heavy cream: Half cup heavy cream Brings richness and creates a luscious sauce
• Parmesan cheese: Quarter cup grated Parmesan cheese Adds salty nutty undertones fresh is worth it when possible
• Garlic: Two cloves garlic minced Fresh garlic gives the sauce a bright baseline flavor
• Olive oil: Quarter cup olive oil Use good quality extra virgin olive oil for aroma and depth
• Sage: Quarter cup chopped fresh sage or one tablespoon dried sage Sage is the star herb here offering a woodsy note that complements pumpkin perfectly
• Red pepper flakes: Quarter teaspoon red pepper flakes optional A little heat livens the dish but feel free to skip or adjust to your taste
• Salt and pepper: Salt and freshly ground black pepper Seasoning to taste
• Toasted pumpkin seeds: Quarter cup toasted pumpkin seeds also called pepitas Adds a pleasant crunch and reinforces the pumpkin theme
• Butter: Two tablespoons butter For richness and a silky finish
• Onion: One small onion finely chopped Brings natural sweetness and texture
• Vegetable broth or reserved pasta water: Half cup vegetable broth or reserved pasta water Helps adjust sauce consistency

Instructions

Sauté the Aromatics:

In a large skillet or Dutch oven warm olive oil over medium heat. Add finely chopped onion and cook gently for 5 to 7 minutes until softened and translucent. This slow cooking pulls out the onion’s natural sweetness which is crucial for the sauce’s balance.

Add Garlic and Sage:

Add minced garlic and chopped fresh sage to the skillet. Cook just about one minute until fragrant but watch carefully to avoid burning the garlic which would turn bitter. This releases the herb’s aromatic oils.

Combine Pumpkin Puree:

Stir in the pumpkin puree thoroughly mixing it well with the onion garlic and sage base. Cook for 2 to 3 minutes stirring occasionally. This warms the pumpkin and starts integrating flavors.

Make the Creamy Sauce:

Pour in heavy cream and stir to make a smooth blend. Then incorporate the grated Parmesan cheese continuing to stir until it melts completely creating a velvety sauce. Season with salt freshly cracked black pepper and red pepper flakes if using.

Simmer to Develop Flavor:

Lower the heat and let the sauce simmer gently for 10 to 15 minutes stirring now and then. This slow simmer deepens the flavor. If the sauce thickens too much add vegetable broth or a splash of reserved pasta water to loosen it.

Cook the Pasta:

Meanwhile bring a large pot of salted water to a boil. Add your pasta and cook following the package instructions until al dente. Save half a cup of the pasta water before draining.

Combine Pasta and Sauce:

Add the drained pasta directly into the skillet with the pumpkin sauce. Toss well so each piece is dressed with the creamy sauce. If the sauce feels too thick add reserved pasta water a tablespoon at a time until you reach the perfect consistency.

Finish with Feta and Butter:

Fold in half of the crumbled feta gently to maintain some texture. In a small pan melt butter and drizzle it over the pasta for extra richness and sheen.

Serve and Garnish:

Plate the pumpkin feta pasta immediately while warm. Sprinkle the remaining feta and toasted pumpkin seeds on top for a lovely presentation and crunch.

Of all the ingredients fresh sage holds a special place for me Its aroma brings back memories of cozy fall kitchens and family dinners where everyone slowly savored each bite. I always look forward to the combination of sage and pumpkin because it feels like a warm hug on a chilly night.

Storage Tips

Store leftover pasta in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop adding a little broth or water to loosen the sauce. Avoid microwaving straight from cold to keep the sauce creamy and avoid splitting. If freezing freeze the sauce separately from the pasta and combine fresh when reheating for best texture.

Ingredient Substitutions

If you don’t have feta goat cheese or ricotta cheese can work as substitutes and still keep that creamy tang. For vegan versions use plantbased cream and vegan feta alternatives. Heavy cream can also be replaced with full fat coconut milk but this will slightly change the flavor profile to be sweeter.

Serving Suggestions

Serve alongside a crisp green salad with a vinaigrette to cut through the richness or roasted autumn vegetables like Brussels sprouts or butternut squash. A glass of dry white wine or sparkling water with lemon complements this meal nicely.

This pumpkin feta pasta is a simple yet elegant weeknight dish that celebrates fall flavors. It comes together easily and rewards you with cozy comforting results.

Your Recipe Questions Answered

→ What type of pasta works best?

Penne, rigatoni, or any sturdy pasta shape hold the creamy pumpkin-feta sauce well, balancing texture and flavor.

→ Can I substitute feta cheese?

Yes, goat cheese, ricotta, or creamy blue cheese provide different flavor profiles while complementing the pumpkin base.

→ How can I make the sauce spicier?

Add more red pepper flakes or a pinch of cayenne pepper during simmering to elevate the heat level.

→ What enhances the sauce’s flavor?

Browned butter infused with sage adds a nutty depth and richness to the sauce.

→ Can this dish be prepared ahead?

You can make the pumpkin feta sauce in advance and refrigerate up to 3 days. Reheat gently before combining with pasta.

→ Is this dish suitable for vegetarians?

Absolutely, it’s vegetarian-friendly; omit meat add-ons and use vegetable broth for simmering.