Pumpkin Feta Pasta Dish (Ready-to-Print Version)
Creamy pumpkin sauce with feta, Parmesan, and sage tossed with pasta for a warm fall dish.
# What You’ll Need:
→ Pasta
01 -
1 pound penne pasta or rigatoni
→ Sauce
02 -
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
03 -
4 ounces crumbled feta cheese
04 -
1/2 cup heavy cream
05 -
1/4 cup grated Parmesan cheese
06 -
2 cloves garlic, minced
07 -
1/4 cup olive oil
08 -
1/4 cup chopped fresh sage or 1 tablespoon dried sage
09 -
1/4 teaspoon red pepper flakes (optional)
10 -
Salt and freshly ground black pepper, to taste
11 -
1/2 cup vegetable broth or reserved pasta water
12 -
2 tablespoons unsalted butter
13 -
1 small onion, finely chopped
→ Garnish
14 -
1/4 cup toasted pumpkin seeds (pepitas)
15 -
Remaining crumbled feta cheese
# Step-by-Step Guide:
01 -
Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, about 5 to 7 minutes.
02 -
Incorporate minced garlic and chopped fresh sage into the skillet. Cook for 1 minute until fragrant, taking care not to burn the garlic.
03 -
Stir in pumpkin puree, mixing thoroughly with onion, garlic, and sage. Cook for 2 to 3 minutes, stirring occasionally.
04 -
Pour in heavy cream and stir until smooth. Add grated Parmesan cheese and continue stirring until melted and the sauce is homogeneous.
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. Adjust thickness by adding vegetable broth or reserved pasta water as necessary.
06 -
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
07 -
Add drained pasta to the skillet with pumpkin feta sauce. Toss to coat evenly. If sauce is too thick, stir in reserved pasta water one tablespoon at a time until desired consistency is reached.
08 -
Gently fold in half of the crumbled feta cheese into the pasta mixture.
09 -
Melt butter in a small pan and drizzle over the pasta for enhanced richness.
10 -
Serve immediately while hot and creamy. Garnish each portion with remaining crumbled feta cheese and toasted pumpkin seeds.
# Handy Tips:
01 -
For deeper pumpkin flavor, roast fresh pumpkin before pureeing. Brown the butter with sage for a nutty aroma to elevate the sauce.