Pumpkin Feta Pasta
This Pumpkin Feta Pasta combines creamy pumpkin puree with tangy feta cheese, creating a velvety sauce that clings perfectly to pasta. Enhanced with garlic, herbs, and a touch of cream, it’s comfort food with gourmet flair.
Ingredients
- 1 pound 450g pasta (penne, rigatoni, or fusilli work best)
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion finely diced
- 1 cup 240ml pumpkin puree (not pumpkin pie filling)
- ¾ cup 180ml vegetable or chicken broth
- ½ cup 120ml heavy cream
- 6 ounces 170g feta cheese, crumbled (plus extra for garnish)
- 2 tablespoons fresh sage chopped (or 1 teaspoon dried)
- ¼ teaspoon nutmeg freshly grated if possible
- ½ teaspoon red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
- ¼ cup toasted pine nuts or pumpkin seeds optional, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onions and sauté for 3-4 minutes until translucent.
- Add minced garlic to the skillet and cook for another 30 seconds until fragrant, being careful not to let it brown or burn.
- Stir in the pumpkin puree and broth, whisking to combine until smooth. Bring mixture to a gentle simmer.
- Reduce heat to medium-low and add the cream, stirring continuously to incorporate. Let the sauce simmer gently for 2-3 minutes to thicken slightly.
- Crumble in ⅔ of the feta cheese (reserving some for garnish) and stir until it begins to melt and incorporate into the sauce.
- Add the sage and nutmeg, stirring to distribute the flavors evenly throughout the sauce.
- Season with salt, pepper, and red pepper flakes if using. Taste and adjust seasonings as needed.
- Add the drained pasta directly to the sauce, tossing to coat. If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Serve immediately in warm bowls, topped with the remaining feta, fresh black pepper, and toasted pine nuts or pumpkin seeds if using.
Notes
- For the creamiest texture, make sure your pumpkin puree is completely smooth before adding to the pan.
- The sauce will continue to thicken as it cools, so you may want to keep it slightly looser than your final desired consistency.
- This sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat gently with a splash of cream or broth.
- For a more pronounced pumpkin flavor, roast and puree your own pumpkin instead of using canned.
- The pasta reheats beautifully, making it perfect for meal prep or next-day lunches.