This Pumpkin Pasta with Feta is like a warm hug in a bowl, delivering creamy comfort and a pop of tangy flavor that will have everyone at the table asking for seconds. Savor the season with this creamy Pumpkin Pasta topped with tangy feta and aromatic herbs! The tender, slightly sweet pumpkin melds beautifully with a luscious cream sauce, while crumbled feta and Parmesan add salty brightness. With every forkful, you’ll discover layers of flavor—hints of earthy rosemary and thyme, a gentle kick from red pepper flakes, and the satisfying chew of perfectly cooked pasta. Whether you’re cuddled up on a chilly evening or hosting friends for a cozy dinner, this recipe brings the heartwarming essence of autumn right into your kitchen.
Best of all, this is a beginner-friendly dish that takes just 10 minutes to prepare and about 30 minutes to cook, making it ideal for busy weeknights or relaxed weekend meals. Each serving clocks in at around 450 calories, striking the perfect balance between indulgence and nourishment. Vegetarian, versatile, and utterly delicious, this Pumpkin Pasta with Feta can be dressed up with extra veggies or kept simple for a fuss-free meal. Ready to create your new favorite comfort food? Let’s dive in and whip up a plateful of autumnal joy!
KEY INGREDIENTS IN PUMPKIN PASTA WITH FETA
Every great recipe starts with high-quality ingredients that work in harmony. In this section, you’ll find the stars of the show listed out, each bringing its own unique character to the final dish.
- Pasta
A sturdy variety like penne, fusilli, or rigatoni serves as the perfect vehicle for the sauce. Its ridges and tubes catch every creamy, pumpkin-infused bite.
- Fresh Pumpkin
The heart of the recipe. Its natural sweetness and creamy texture form the base of the sauce, giving the dish its vivid color and rich flavor.
- Olive Oil
Used for sautéing, it adds a fruity, slightly peppery undertone and helps gently cook the pumpkin and aromatics.
- Onion
When sautéed until translucent, onion contributes a mellow sweetness and depth that balances the creaminess of the sauce.
- Garlic
Minced garlic infuses the sauce with its unmistakable pungent warmth, creating a foundation of flavor.
- Dried Thyme
Earthy and slightly minty, thyme sprinkles in an herbal note that complements the pumpkin’s sweetness.
- Dried Rosemary
A woodsy, fragrant herb that pairs beautifully with thyme, adding an aromatic lift.
- Red Pepper Flakes
Just a pinch introduces a gentle heat that awakens the palate.
- Salt and Black Pepper
Essential seasonings that enhance every ingredient’s natural taste and bring balance to the sauce.
- Vegetable Broth
Provides savory moisture and depth without overwhelming the pumpkin’s delicate flavor.
- Heavy Cream
Creates the lusciously creamy texture that clings to every piece of pasta and pumpkin.
- Feta Cheese
Crumbled feta delivers tangy, salty bursts that contrast beautifully with the sweet, smooth sauce.
- Parmesan Cheese
Adds a nutty, umami-rich layer that melts into the sauce for extra complexity.
- Fresh Parsley
A bright, herbaceous garnish that adds color and a fresh finish to each serving.
HOW TO MAKE PUMPKIN PASTA WITH FETA
Here’s where all those tasty ingredients come together to create a crowd-pleasing, comforting meal. Follow these detailed steps, and you’ll end up with a dreamy, restaurant-quality pasta dish right at home.
1. Bring a large pot of water to a rolling boil, then season generously with salt. Add your favorite pasta and cook until al dente, about one or two minutes shy of fully tender. Drain well and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers.
3. Add the diced pumpkin and gently sauté for about 5 minutes, stirring occasionally so it softens without browning too quickly.
4. Stir in the chopped onion and continue cooking for another 3–4 minutes until the onion becomes translucent and fragrant.
5. Introduce the minced garlic, dried thyme, and dried rosemary, along with red pepper flakes (if using), salt, and pepper. Stir constantly for about 1 minute, letting the spices bloom.
6. Pour in the vegetable broth, stirring to combine. Cover the skillet and reduce the heat to let it simmer gently for about 10 minutes, or until the pumpkin can be easily pierced with a fork.
7. Once the pumpkin is tender, add the heavy cream and bring the mixture back to a gentle simmer. Cook for an additional 2–3 minutes until the sauce has thickened slightly and coats the back of a spoon.
8. Return the cooked pasta to the skillet, using tongs or a spatula to toss and ensure every piece is well-coated in the creamy pumpkin sauce.
9. Sprinkle in the crumbled feta and grated Parmesan, then gently fold them into the pasta. Allow the cheeses to melt into the sauce, creating pockets of tangy goodness.
10. Remove the skillet from the heat and dish out the pasta while it’s still hot. Garnish with chopped fresh parsley for a pop of color and freshness, and serve immediately.
SERVING SUGGESTIONS FOR PUMPKIN PASTA WITH FETA
When it’s time to plate up this creamy Pumpkin Pasta with Feta, presentation and accompaniments can elevate the experience even further. This dish shines on its own, but a few thoughtful touches can turn a cozy family meal into an unforgettable feast. Whether you’re hosting a dinner for friends or treating yourself to a solo culinary escape, these serving ideas will help you showcase the pasta’s vibrant color and layered flavors. Consider textures, temperature contrasts, and visual appeal to make each bite even more delightful.
- Serve with crusty garlic bread: Slice a baguette, brush it with garlic-infused butter, and toast until golden brown. The crunchy exterior and soft interior are perfect for soaking up any leftover creamy sauce.
- Pair with a crisp garden salad: Toss mixed greens, cherry tomatoes, and thinly sliced cucumbers in a light lemon vinaigrette. The bright acidity and fresh crunch provide a lively contrast to the rich pasta.
- Garnish with toasted pine nuts: Lightly toast pine nuts in a dry skillet over medium heat until they turn golden and fragrant. Scatter them over the pasta for an elegant crunch and nutty aroma.
- Drizzle with balsamic glaze: A sweet-tart balsamic reduction adds an extra layer of complexity. Use a spoon or a squeeze bottle to create elegant zigzags across the plated pasta.
HOW TO STORE PUMPKIN PASTA WITH FETA
Life gets busy, and sometimes you’ve got leftovers that deserve just as much love as the first serving. Proper storage ensures your Pumpkin Pasta with Feta stays fresh, creamy, and flavorful for whenever you’re ready to enjoy it again. Here are some tried-and-true tips to keep your dish at its best, whether you’re stashing it in the fridge or freezing for later indulgence.
- Refrigerate in an airtight container: Transfer cooled pasta into a container with a tight-sealing lid. Store in the fridge for up to 3 days, and make sure to press a piece of parchment directly on the surface to minimize air exposure.
- Freeze for longer preservation: Place portions in freezer-safe bags or containers, leaving a little room at the top for expansion. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator.
- Reheat gently on the stove: To prevent the sauce from separating, warm the pasta over low heat, stirring occasionally and adding a splash of broth or cream if it seems too thick.
- Refresh with extra cheese: After reheating, top with a handful of fresh crumbled feta or a light dusting of Parmesan to revive that creamy, tangy bite.
CONCLUSION
Celebrating comfort food doesn’t have to be complicated, and this Pumpkin Pasta with Feta exemplifies how simple ingredients can transform into something truly special. From the moment you start chopping pumpkin to the final garnish of fresh parsley, each step is a small celebration of autumn’s flavors. You’ve learned how to balance creamy textures, tangy cheese, and aromatic herbs—all in a beginner-friendly recipe that takes just 40 minutes from start to finish. Best of all, it’s versatile enough for a casual weeknight dinner or an impressive dish for weekend guests. Feel free to print the article and save it for later use, perhaps tucking it into your favorite recipe binder. You’ll also find a FAQ below to help answer any lingering questions as you cook along.
Life’s best meals are often shared with the people we care about, and I can’t wait to hear how this pumpkin pasta becomes part of your fall traditions. If you try this recipe, replace the pumpkin with sweet potato, or experiment with additional mix-ins like sautéed mushrooms, let me know how it turns out! Your feedback, questions, and tips help build a community of home cooks who love simple, soul-warming food. Drop a comment, share your tweaks, or ask for troubleshooting advice—I’m here to help you make every bite as comforting and delicious as possible. Happy cooking!
Pumpkin Pasta with Feta
Description
This delightful pumpkin pasta dish balances creamy textures with savory feta and fragrant herbs, making it a perfect comforting meal for fall evenings.
Ingredients
Instructions
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Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
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As the pasta cooks, heat olive oil in a large skillet over medium heat.
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Add the diced pumpkin and cook for about 5 minutes, stirring occasionally, until it begins to soften.
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Stir in the onion and cook for an additional 3-4 minutes until the onion becomes translucent.
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Add the minced garlic, dried thyme, dried rosemary, red pepper flakes (if using), salt, and pepper. Stir and cook for 1 more minute.
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Pour in the vegetable broth, stirring well. Cover the skillet and let it simmer for about 10 minutes, or until the pumpkin is tender and easily pierced with a fork.
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Once the pumpkin is soft, add the heavy cream and bring to a gentle simmer. Cook for another 2-3 minutes until the sauce thickens slightly.
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Mix in the cooked pasta, ensuring it is well-coated with the creamy pumpkin sauce.
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Add the crumbled feta cheese and grated Parmesan, stirring gently to combine. Allow the cheese to melt into the sauce.
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Remove from heat and serve the pasta hot, garnished with fresh parsley.
Note
- Roasting the pumpkin can provide a deeper flavor; consider roasting at 400°F (200°C) for 20-25 minutes before incorporating it into the sauce.
- Substitute sweet potato for pumpkin if preferred.
- Add sautéed mushrooms or spinach for extra flavor and nutrients.
- To make it vegan, substitute heavy cream with coconut milk and feta cheese with a vegan cheese alternative.
