Description
Pumpkin Pasta with Feta: a creamy, fall-inspired pasta dish featuring pumpkin sauce and tangy feta.
Ingredients
Scale
- 8 oz pasta of choice (penne, rigatoni, or fusilli work great)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup pumpkin puree
- ½ cup vegetable broth
- ½ cup milk or cream
- ¼ tsp ground nutmeg
- ¼ tsp cinnamon
- Salt and pepper to taste
- ½ cup crumbled feta cheese (plus extra for topping)
- Chopped parsley or sage for garnish
- Optional: red pepper flakes for a little heat
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Stir in pumpkin puree, broth, and milk. Add nutmeg, cinnamon, salt, and pepper. Simmer for 5–6 minutes, stirring occasionally.
- Stir in crumbled feta and mix until mostly melted into the sauce.
- Add cooked pasta and toss to coat in the sauce.
- Serve warm, topped with extra feta and fresh herbs.
Notes
- Use your preferred pasta shape (penne, rigatoni, or fusilli) for best texture.
- For a lighter version, use part-skim milk and less cheese.
- Red pepper flakes add a gentle heat if you like a kick.
- Leftovers reheat well; add a splash of milk to loosen the sauce if needed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: approximately 300
- Sugar: about 6 g
- Sodium: about 380 mg
- Fat: about 11 g
- Saturated Fat: about 5 g
- Unsaturated Fat: about 6 g
- Trans Fat: 0 g
- Carbohydrates: about 40 g
- Fiber: about 4 g
- Protein: about 11 g
- Cholesterol: about 15 mg
Keywords: Pumpkin Pasta with Feta, pumpkin pasta, feta pasta, fall pasta, creamy pasta, pumpkin sauce, feta cheese