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Creamy Pumpkin Feta Pasta

A comforting bowl of pasta with a rich, velvety pumpkin sauce and tangy feta cheese, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta (your choice) Use any type of pasta you prefer.
  • 1 cup pumpkin puree Canned or homemade pumpkin puree works well.
  • 4 oz feta cheese, crumbled For a stronger flavor, consider using a sharper feta.
  • 1/2 cup heavy cream Can be substituted with Greek yogurt for a lighter option.
  • 2 cloves garlic, minced Fresh minced garlic will give the best flavor.
  • 1 tsp olive oil
  • to taste Salt and pepper Adjust according to personal preference.
  • for garnish Fresh parsley Chopped, for garnishing the dish.

Method
 

Cooking Pasta
  1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente.
  2. Drain the pasta, reserving about 1/2 cup of the pasta water for later.
Preparing Sauce
  1. In the same pot over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  2. Add the pumpkin puree and heavy cream to the pot, stirring well to combine. Let it simmer for 3-4 minutes until warmed through.
  3. Add the crumbled feta cheese to the sauce, stirring gently until it melts and combines. You can add a bit of the reserved pasta water to reach your desired creaminess.
Combining and Serving
  1. Toss the cooked pasta into the sauce, coating it evenly.
  2. Season with salt and pepper to taste.
  3. Serve hot, garnished with fresh parsley.

Notes

For substitutions, consider using whole wheat or gluten-free pasta. If you have leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.