Description
A creamy and easy pumpkin feta pasta recipe perfect for autumn. This dish combines the earthy sweetness of pumpkin with the tangy flavor of feta cheese for a comforting meal.
Ingredients
Scale
- 1 pound pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can pumpkin puree
- 1 cup heavy cream
- 1/2 cup crumbled feta cheese, plus more for topping
- 1/4 cup reserved pasta water
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- Fresh sage leaves, for garnish (optional)
Instructions
- Cook pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the pumpkin puree, heavy cream, and crumbled feta cheese. Cook, stirring, until the cheese is melted and the sauce is smooth and creamy.
- Add the nutmeg, salt, and pepper to taste.
- Add the drained pasta to the skillet with the pumpkin feta sauce. Toss to coat evenly.
- If the sauce is too thick, add the reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Serve immediately, topped with extra crumbled feta cheese and fresh sage leaves if desired. This easy pumpkin feta pasta is best enjoyed fresh.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the garlic.
- If you don’t have heavy cream, half-and-half can be used, but the sauce may be less rich.
- This recipe can be adapted for a vegan diet by using vegan feta and a dairy-free cream alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550
- Sugar: 8g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg