Creamy Pumpkin Pasta with Feta – A Cozy Delight

There’s nothing quite like the creamy, dreamy goodness of pumpkin pasta with feta to warm your soul on a chilly evening. Picture this: tender pasta coated in a velvety pumpkin sauce, with bursts of salty feta sprinkled throughout, creating an irresistible flavor explosion that dances on your taste buds. The aroma wafting through your kitchen will have everyone congregating around the stove like moths to a flame, eagerly anticipating their first bite.

This dish isn’t just about filling your belly; it’s about cozy family dinners and reliving those blissful autumn afternoons spent sipping pumpkin spice lattes while wearing your favorite sweater. Whether you’re hosting friends for a casual get-together or simply indulging in some self-care, pumpkin pasta with feta is sure to elevate every occasion and make you feel all warm and fuzzy inside.

I remember the first time I made this dish for my friends; their faces lit up like it was Christmas morning after the first bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pasta: Choose your favorite type; I love using fettuccine for its wide surface area that hugs the sauce beautifully.

• Canned Pumpkin Puree: Opt for pure pumpkin puree, not pie filling – trust me, you want control over those spices!

• Feta Cheese: Crumbled feta adds a tangy kick that perfectly complements the sweetness of the pumpkin.

• Garlic: Fresh garlic cloves bring a robust aroma and depth of flavor that elevates this dish.

• Heavy Cream: This adds creaminess; if you’re feeling adventurous, use coconut cream for a dairy-free option.

• Olive Oil: A drizzle of extra virgin olive oil enhances richness and provides healthy fats.

• Fresh Sage Leaves: Add these aromatic beauties towards the end for an earthy flavor that screams autumn.

• Salt and Pepper: Essential for seasoning; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Pasta with Feta

Cook the Pasta: Bring a large pot of salted water to boil and cook your pasta according to package instructions until al dente. Drain it but reserve some pasta water for later.

Sauté Garlic: In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant and golden brown. Be careful not to burn it – burnt garlic is no one’s friend!

Create the Sauce: Stir in canned pumpkin puree along with heavy cream, mixing well until everything combines into a luscious sauce that looks like fall in a pan.

Add Seasonings: Toss in salt, pepper, and chopped fresh sage leaves. Simmer on low heat for about five minutes until heated through and flavors meld together beautifully.

Toss Pasta: Add cooked pasta to the skillet with the sauce. Gently fold everything together until each strand is coated in that glorious orange mixture.

Add Feta: Finally, sprinkle crumbled feta cheese on top before serving. Give it one last gentle mix so that pockets of feta are burstingly delightful in every bite.

Now you have yourself an elegant yet effortless meal! Serve hot with an extra sprinkle of sage or more feta if desired.

Enjoy your delicious pumpkin pasta with feta!

Perfecting the Cooking Process

Start by roasting the pumpkin to enhance its sweetness. While it roasts, cook the pasta and prepare the feta sauce so everything comes together seamlessly.

Add Your Touch

Feel free to swap feta for goat cheese or add spinach for extra greens. A sprinkle of chili flakes can give it a spicy kick!

Storing & Reheating

Store leftover pumpkin pasta in an airtight container in the fridge for up to three days. Reheat on low heat in a pan, adding a splash of cream if needed.

I remember the first time I made this pumpkin pasta with feta for my friends. They were all speechless after one bite, and I felt like a culinary rock star!

FAQ

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin works well but may need extra seasoning for flavor.

What type of pasta is best for pumpkin pasta with feta?

Any pasta shape works, but farfalle or fusilli hold sauce beautifully!

How do I make this recipe vegan?

Substitute tofu or nutritional yeast for feta and use plant-based cream alternatives.

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Pumpkin Pasta with Feta

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• Author: Clara Rosewood
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Pumpkin pasta with feta is a creamy, comforting dish that brings the warmth of autumn to your table. Each bite features tender pasta enveloped in rich pumpkin sauce, complemented by tangy feta cheese and fragrant sage. Perfect for cozy nights or gatherings with family and friends, this recipe is simple yet impressive, making it an ideal choice for busy weeknights when you crave something special.

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Ingredients

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• 8 oz fettuccine pasta
• 1 cup canned pumpkin puree
• 4 oz crumbled feta cheese
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 6 fresh sage leaves, chopped
• Salt and pepper to taste

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Instructions

1. Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve some pasta water and drain.
2. In a large skillet, heat olive oil over medium heat. Sauté minced garlic until golden brown.
3. Stir in pumpkin puree and heavy cream, mixing until smooth.
4. Add chopped sage, salt, and pepper; simmer for about five minutes.
5. Toss cooked pasta into the skillet, mixing until well-coated with sauce.
6. Sprinkle crumbled feta on top and gently stir to combine before serving.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 540mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 40mg