Print

Creamy Pumpkin Pasta Recipe

Pumpkin Pasta with Feta
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Quick easy pumpkin pasta recipe with feta Creamy savory ready in minutes A simple weeknight meal everyone will love

Ingredients

Scale
  • 1 pound pasta (penne, rigatoni, or farfalle)
  • 1 (15-ounce) can pumpkin puree (or homemade roasted pumpkin puree)
  • 4 ounces feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 medium shallot, minced
  • 2 tablespoons olive oil
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese, grated (plus more for serving)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • Salt and pepper to taste
  • 2 tablespoons fresh sage, chopped (optional)

Instructions

  • Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and shallot and sauté until softened and fragrant, about 2-3 minutes. Be careful not to burn the garlic!
  • Stir in the pumpkin puree, vegetable broth, nutmeg, and cinnamon. Season with salt and pepper to taste. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
  • Stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the cheese is melted and the sauce is smooth and creamy. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  • Add the cooked pasta to the skillet and toss to coat with the pumpkin sauce. Gently fold in the crumbled feta cheese and chopped fresh sage (if using).
  • Serve immediately, garnished with extra Parmesan cheese and a sprinkle of fresh sage. A drizzle of good quality olive oil adds a touch of richness. Pair with a simple green salad for a complete and satisfying meal.

Find it online: https://homecookstudio.com/pumpkin-pasta-feta-creamy-quick-easy/