Description
Indulge in the warm embrace of Pumpkin Feta Pasta, a rich and inviting dish perfect for cozy dinners or festive gatherings, with earthy flavors and a subtle hint of sage.
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, pour in 1/4 cup of olive oil and warm it over medium heat.
- Add the finely chopped onion to the skillet and sauté for about 5-7 minutes until it turns soft and translucent.
- Stir in the minced garlic and chopped sage, continuing to cook for another minute.
- Introduce the pumpkin puree into the skillet, gently stirring to combine, and let it cook for 2-3 minutes.
- Pour in the heavy cream, stirring thoroughly until the sauce transforms into a luscious, creamy consistency. Add the grated Parmesan cheese, and season with salt, pepper, and optional red pepper flakes. Simmer for 10-15 minutes, adjusting thickness with reserved vegetable broth or pasta water.
- While the sauce simmers, cook your chosen pasta according to package instructions, ensuring it reaches al dente perfection. Reserve 1/2 cup of pasta water, then drain.
- Toss the drained pasta directly into the sauce, stirring to coat evenly. Gradually add reserved pasta water until the desired consistency is reached.
- Gently fold in half of the crumbled feta cheese, then drizzle with melted butter for extra richness.
- Plate the pasta and garnish with the remaining feta cheese and a sprinkle of toasted pumpkin seeds.
Notes
For a healthier twist, opt for whole-grain or gluten-free pasta. A lighter version can be made by replacing heavy cream with Greek yogurt or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg