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Pumpkin Feta Pasta: A Creamy Fall Delight You’ll Love!

ChatGPT said: Pumpkin Feta Pasta – Creamy, Savory & Perfectly Cozy for Fall!
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A creamy and delicious pasta dish made with pumpkin puree and feta cheese, perfect for fall.

Ingredients

Scale
  • 1 pound pasta (penne, rigatoni, or your favorite shape)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 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 (or 1 tablespoon dried sage)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup toasted pumpkin seeds (pepitas), for garnish
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1/2 cup vegetable broth or pasta water

Instructions

  1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.
  2. Add the minced garlic and chopped fresh sage to the skillet. Cook for another minute, until fragrant, being careful not to burn the garlic.
  3. Pour in the pumpkin puree and stir well to combine it with the onion, garlic, and sage mixture. Cook for 2-3 minutes, stirring occasionally.
  4. Pour in the heavy cream and stir to create a smooth and creamy sauce. Then, stir in the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is well combined.
  5. Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using).
  6. Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. If the sauce becomes too thick, you can add a splash of vegetable broth or pasta water to thin it out.
  7. While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
  8. Before draining the pasta, reserve about 1/2 cup of the pasta water.
  9. Drain the pasta in a colander.
  10. Add the drained pasta to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly with the sauce.
  11. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  12. Gently stir in about half of the crumbled feta cheese.
  13. For an extra layer of richness, melt the butter in a small pan and drizzle over the pasta.
  14. Serve the pumpkin feta pasta immediately while it’s hot and creamy.
  15. Garnish each serving with the remaining crumbled feta cheese and toasted pumpkin seeds (pepitas).

Notes

  • This recipe is suitable for vegetarians.
  • Feel free to adjust the amount of red pepper flakes based on your spice preference.
  • For a vegan version, substitute heavy cream and feta cheese with non-dairy alternatives.

Nutrition

Find it online: https://www.spiritsdrink.com/pumpkin-feta-pasta-creamy-fall-recipe/