Creamy Pumpkin Feta Pasta

This creamy Pumpkin Feta Pasta combines the comforting flavors of fall into one satisfying dish. With a rich pumpkin sauce balanced by tangy feta and sharp Parmesan, this pasta offers a cozy meal that is both easy to prepare and deeply flavorful. It’s perfect for a weeknight dinner or to impress guests with seasonal flair.

I first tried this recipe during the early days of autumn, and it quickly became an all-time family favorite. Every time I make it, the warm spices and creamy sauce feel like a hug on a plate.

Ingredients

• Pasta (penne, rigatoni, or favorite shape): holds sauce well and adds hearty texture — pick a good quality dried pasta for best bite
• Pumpkin puree (not pumpkin pie filling): the star ingredient providing natural sweetness and creaminess — choose pure pumpkin with no added sugars or spices
• Feta cheese, crumbled: adds a tangy, salty contrast that brightens the sauce — opt for a high-quality feta for creamy texture
• Heavy cream: creates a velvety and rich sauce — fresh cream is best for a smooth consistency
• Grated Parmesan cheese: brings a nutty, savory depth — freshly grated Parmesan is always more flavorful than pre-grated
• Garlic, minced: essential aromatic flavor — use fresh garlic to avoid bitterness
• Olive oil: the base for sautéing that adds subtle fruitiness — extra virgin olive oil delivers the best flavor
• Fresh sage, chopped: earthy herb notes that enhance the fall vibe — if unavailable, dried sage works in a pinch but use less
• Red pepper flakes (optional): adds a gentle heat to balance the sweetness — use sparingly if you prefer mild
• Salt and freshly ground black pepper: for seasoning and elevating all other flavors
• Toasted pumpkin seeds (pepitas) for garnish: adds crunch and enhances the pumpkin theme
• Butter: enriches the dish and gives a smooth finish
• Small onion, finely chopped: provides mild sweetness and flavor buildup
• Vegetable broth or pasta water: to loosen the sauce as needed for perfect consistency

Instructions

Sauté the Aromatics:

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook for 5 to 7 minutes until it softens and becomes translucent. This gentle cooking develops the sweet base of the sauce without browning.

Add Garlic and Sage:

Stir in the minced garlic and fresh sage then cook for another minute. Be careful to avoid burning the garlic as it will turn bitter. The sage infuses the oil with earthy aroma, essential to the dish’s character.

Incorporate Pumpkin Puree:

Pour in the pumpkin puree and stir thoroughly to mix it with the onion, garlic, and sage. Let it cook for 2 to 3 minutes so the flavors start to meld together.

Create the Creamy Sauce:

Add the heavy cream to the pumpkin mixture and stir to smooth out the sauce. Sprinkle in the grated Parmesan cheese and continue stirring until the cheese melts completely and the sauce thickens slightly.

Season the Sauce:

Add salt, freshly ground black pepper, and red pepper flakes if using. Adjust seasoning carefully since feta will also bring saltiness later.

Simmer Gently:

Reduce heat to low and let the sauce simmer for about 10 to 15 minutes. Stir occasionally to prevent sticking. If the sauce thickens too much, add a splash of vegetable broth or reserved pasta water to loosen it.

Cook the Pasta:

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente following package instructions. Reserve half a cup of pasta water before draining.

Combine Pasta and Sauce:

Drain the pasta and transfer it to the skillet with the pumpkin sauce. Toss well to coat every piece with the creamy mixture. If the sauce feels too thick, incorporate some reserved pasta water gradually until ideal consistency is reached.

Add Feta and Butter:

Stir in half of the crumbled feta cheese gently so it melts into the warm pasta. Meanwhile, melt the butter in a small pan and drizzle it over the pasta for extra richness.

Serve and Garnish:

Plate the pasta immediately while warm and creamy. Top with remaining feta cheese and sprinkle toasted pumpkin seeds for delightful texture contrast and a festive look.

One of my favorite ingredients has to be the fresh sage. Its earthy, slightly peppery notes beautifully complement the sweetness of the pumpkin without overpowering it. This recipe reminds me of family dinners when the house smells like autumn and everyone gathers around the table eager to eat.

Storage Tips

Store any leftover pasta in an airtight container in the refrigerator for up to three days. The sauce might thicken in the fridge, so reheat gently with a splash of cream or water to restore creaminess. Avoid freezing the pasta once combined, as the texture can become grainy.

Ingredient Substitutions

If you cannot find fresh sage, dried sage is a suitable substitute but use about one tablespoon dried for every quarter cup fresh. Heavy cream can be swapped with coconut cream or cashew cream for a vegan version. Parmesan cheese can be replaced with nutritional yeast or vegan Parmesan alternatives when needed.

Serving Suggestions

Pair this pasta with a simple green salad dressed with lemon vinaigrette to cut through the rich flavors. A crusty baguette or garlic bread is fantastic for soaking up any leftover sauce. For a heartier meal, add grilled chicken or sautéed mushrooms.

Enjoy this cozy, creamy pasta topped with extra feta and toasted pepitas. It’s a simple way to bring autumn flavors to the weeknight table.

Common Questions About Recipes

→ What type of pasta works best with this dish?

Penne, rigatoni, or any pasta that holds sauce well pairs excellently to complement the creamy pumpkin sauce.

→ Can I make the sauce ahead of time?

Yes, the pumpkin feta sauce can be prepared in advance and stored in the refrigerator for up to three days. Reheat gently before serving.

→ How can I adjust the spice level in this pasta?

Add red pepper flakes or a pinch of cayenne pepper to increase the heat according to your preference.

→ What are some good ingredient substitutions?

Feta cheese can be swapped for goat cheese, ricotta, or blue cheese for different flavors. Plant-based creams and vegan cheese options work for vegan adaptations.

→ How do I add more depth to the pumpkin flavor?

Roasting fresh pumpkin before pureeing enhances the richness and adds a deeper, caramelized taste to the sauce.

→ Is there a way to add more texture to the dish?

Toasted pumpkin seeds sprinkled on top bring a delightful crunch and complement the creamy sauce perfectly.