Pumpkin Pasta with Feta is a cozy and flavorful fall-inspired dinner that combines the earthy sweetness of pumpkin with the tangy creaminess of feta cheese. Pumpkin puree is blended into a silky sauce with garlic, herbs, and a touch of cream, creating a luscious coating for your favorite pasta. The crumbled feta adds a salty punch that balances the sweetness of the pumpkin, resulting in a dish that feels comforting, seasonal, and satisfying.
This dish is perfect for autumn weeknights, vegetarian dinners, or even a festive addition to your Thanksgiving spread. With minimal ingredients and a quick cooking time, it’s proof that pumpkin isn’t just for pies and lattes, it shines beautifully in savory dishes too.
Ingredients
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 1 cup pumpkin puree (not pie filling)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground nutmeg
- Salt and black pepper, to taste
- ½ cup crumbled feta cheese (plus extra for topping)
- 2 tablespoons Parmesan cheese, grated (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Preparation
Step 1: Cook Pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water.
Step 2: Sauté Aromatics
- In a large skillet, heat olive oil over medium heat.
- Add onion and cook 3–4 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant.
Step 3: Make the Pumpkin Sauce
- Stir in pumpkin puree, paprika, thyme, nutmeg, salt, and pepper.
- Add heavy cream and stir until smooth. Simmer 5 minutes.
Step 4: Add Pasta and Feta
- Add cooked pasta to the skillet, tossing to coat with pumpkin sauce.
- Stir in crumbled feta and Parmesan, adjusting consistency with reserved pasta water if needed.
Step 5: Serve
- Garnish with parsley and extra feta. Serve hot.
Variations
- Spicy Pumpkin Pasta: Add red pepper flakes or cayenne for heat.
- Greek Twist: Add olives and spinach along with feta for Mediterranean flavor.
- Protein Boost: Toss in cooked chicken, shrimp, or chickpeas.
- Vegan Option: Use coconut milk instead of cream and vegan feta.
Cooking Notes
- Always use plain pumpkin puree, not pumpkin pie filling.
- Save pasta water to adjust sauce thickness.
- Freshly grated nutmeg enhances the warm autumn flavor.
Serving Suggestions
- Pair with garlic bread or focaccia for a complete meal.
- Serve alongside roasted vegetables or a fall salad with apples and walnuts.
- Great as a vegetarian main for Thanksgiving or Friendsgiving.
Tips
- Use short pasta shapes to hold the sauce well.
- Crumble feta just before serving for best flavor and texture.
- Add extra Parmesan for richness if desired.
- Store leftovers in the fridge for up to 3 days, reheat gently with a splash of milk.
Timing
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (per serving, 4 servings)
- Calories: 420
- Protein: 16g
- Sodium: 590mg
FAQs
Q1: Can I use fresh pumpkin instead of canned puree?
- Yes, roast pumpkin until tender and mash into a puree before using.
Q2: Can I make pumpkin pasta ahead of time?
- Yes, but pasta absorbs sauce as it sits, add extra cream or broth when reheating.
Q3: Can I freeze pumpkin pasta with feta?
- It’s best enjoyed fresh. Cream-based sauces can separate when frozen.
Q4: Can I make it dairy-free?
- Yes, use coconut milk and vegan feta.
Q5: What pasta works best?
- Short pasta like rigatoni, penne, or shells holds the sauce beautifully.
Conclusion
Pumpkin Pasta with Feta is a creamy, savory, and satisfying dish that highlights the rich flavors of fall. With pumpkin puree, warm spices, and tangy feta cheese, this recipe transforms simple ingredients into a cozy meal that’s perfect for weeknights or holiday gatherings. Quick to prepare and endlessly customizable, it’s a delicious way to bring pumpkin season to your dinner table.