Description
A rich and inviting pasta dish featuring creamy pumpkin and tangy feta, perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 1 (15-ounce) can pumpkin puree
- 4 ounces feta cheese, crumbled
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup chopped fresh sage
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted pumpkin seeds (pepitas)
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1/2 cup vegetable broth or pasta water
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat.
- Add the finely chopped onion and sauté for about 5-7 minutes until soft and translucent.
- Stir in the minced garlic and chopped sage and cook for another minute.
- Introduce the pumpkin puree, gently stirring to combine, and cook for 2-3 minutes.
- Pour in the heavy cream and stir until the sauce is luscious and creamy, then add the grated Parmesan, seasoning with salt, pepper, and red pepper flakes, and simmer for 10-15 minutes.
- Cook the pasta according to package instructions until al dente, reserving 1/2 cup of pasta water before draining.
- Toss the drained pasta into the sauce and stir to coat evenly, adding reserved pasta water to adjust consistency.
- Fold in half of the crumbled feta and drizzle with melted butter.
- Plate the pasta and garnish with the remaining feta and toasted pumpkin seeds.
Notes
Timing matters; cook pasta al dente. Always reserve pasta water to adjust sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg