Name: Pumpkin Pasta with Feta: Wicked Good in Just 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 1 pound pasta; 1 (15 ounce) can pumpkin puree; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 4 ounces feta cheese, crumbled; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; Pinch of nutmeg; Optional: fresh sage leaves for garnish

Jump to Recipe

Okay, picture this: it’s a crisp autumn evening, leaves are crunching underfoot, and the aroma of pumpkin spice is practically *everywhere*. And what better way to celebrate all those cozy fall vibes than with a big bowl of creamy, dreamy Pumpkin Pasta with Feta? Trust me, this isn’t your average pasta dish. I’ve been experimenting with pumpkin in savory dishes for years (don’t even get me STARTED on my pumpkin chili!), and this one… this one’s special.

The subtle sweetness of the pumpkin plays *so* well with the tangy saltiness of the feta. It’s a flavor combo you might not immediately think of, but once you try it, you’ll be hooked. Seriously, the feta just melts into the creamy pumpkin sauce, creating this incredible velvety texture that’s just… *chef’s kiss*. It’s kinda unexpected, but totally works! Plus, it’s super easy to whip up, which, let’s be honest, is always a win in my book. It’s a recipe I keep coming back to every fall, and I just *know* you’re gonna love it too!

Why You’ll Love This Pumpkin Pasta with Feta

Okay, so why *should* you make this Pumpkin Pasta with Feta? Well, let me tell you! It’s seriously the perfect weeknight meal. It’s quick, easy, and tastes like you spent way more time on it than you actually did. Plus, it’s vegetarian, which is always a bonus!

Quick and Easy Pumpkin Pasta with Feta

Seriously, we’re talking minimal ingredients and super simple steps. If you can boil pasta, you can make this!

Creamy and Flavorful Pumpkin Pasta with Feta

The creamy sauce and the salty feta… *oh my*. It’s a party in your mouth, I swear!

Vegetarian Pumpkin Pasta with Feta Delight

Meat-free doesn’t mean flavor-free! This is a satisfying and delicious vegetarian meal that everyone will love.

Ingredients for Pumpkin Pasta with Feta

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Pumpkin Pasta with Feta. Don’t skimp on the good stuff!

1 pound pasta (I usually go for penne or fusilli – those ridges are *perfect* for grabbing the sauce!)
1 (15 ounce) can pumpkin puree (make *sure* it’s puree, not pumpkin pie filling – big difference!)
1/2 cup heavy cream (for that luscious creaminess, ya know?)
1/4 cup grated Parmesan cheese (because, cheese!)
4 ounces feta cheese, crumbled (the star of the show!)
2 cloves garlic, minced (don’t be shy!)
2 tablespoons olive oil (good quality makes a difference!)
Salt and pepper to taste (duh!)
Pinch of nutmeg (just a *tiny* bit, trust me)
Optional: fresh sage leaves for garnish (makes it look fancy!)

How to Make Pumpkin Pasta with Feta: Step-by-Step Instructions

Okay, are you ready to make some magic? This Pumpkin Pasta with Feta is seriously easier than you think! Just follow these steps, and you’ll be enjoying a bowl of fall deliciousness in no time. Don’t worry, I’ll walk you through it!

Cooking the Pasta for Pumpkin Pasta with Feta

First things first, get your pasta cooking! Fill a big pot with salted water and bring it to a rolling boil. Add your pasta (remember, I love penne or fusilli!) and cook it according to the package directions. But here’s the secret – you want it *al dente*. That means it should still have a little bite to it. Trust me, it makes all the difference!

Before you drain the pasta, scoop out about 1/2 cup of that starchy pasta water. Don’t skip this step! It’s liquid gold! We’ll use it later to adjust the sauce consistency and make it extra creamy. Drain the pasta and set it aside. Easy peasy!

Making the Pumpkin and Feta Sauce

While the pasta’s cooking, let’s get that amazing sauce going. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook until it’s fragrant, about 1 minute. Careful not to burn it! Burnt garlic is *not* our friend. We want it nice and golden, releasing all that yummy flavor.

Now, stir in the pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Give it all a good mix and bring it to a simmer. Let it cook for about 5 minutes, stirring occasionally, so the flavors can meld together and the sauce thickens up a bit. Mmm, it smells like autumn in a pan!

Combining Pasta and Sauce to Create Pumpkin Pasta with Feta

Alright, the moment we’ve been waiting for! Add the cooked pasta to the skillet with the pumpkin sauce and toss it all together until the pasta is nicely coated in that creamy goodness. If the sauce seems too thick, add a little of that reserved pasta water – a tablespoon at a time – until it reaches your desired consistency. This is where that liquid gold really shines!

Finally, stir in the crumbled feta cheese. You don’t want to cook it too much, just enough to warm it through. And that’s it! Serve immediately, garnished with fresh sage leaves if you’re feeling fancy. Enjoy your amazing Pumpkin Pasta with Feta!

Tips for the Best Pumpkin Pasta with Feta

Okay, so you wanna make *the best* Pumpkin Pasta with Feta ever? I got you! Here are a few little secrets that’ll take your pasta game to the next level. Trust me, these tips are gold!

Choosing the Right Feta for Your Pumpkin Pasta with Feta

Not all feta is created equal, my friend! You want to look for feta that’s stored in brine – it’s usually labeled “traditional” or “Greek” feta. It’s creamier and has a much better flavor than the pre-crumbled stuff. Seriously, splurge on the good feta; you won’t regret it!

Adjusting the Sauce Consistency in Pumpkin Pasta with Feta

That pasta water is your best friend, remember? If your sauce is too thick, don’t be afraid to add a little more pasta water, a tablespoon at a time, until it reaches the perfect, creamy consistency. You want it to coat the pasta nicely, not be gloppy! It should be like a light blanket, not a heavy coat. You’ll know when it’s right, trust your instincts!

Pumpkin Pasta with Feta Variations

Okay, so you’ve mastered the basic Pumpkin Pasta with Feta (yay!). Now, wanna get a little adventurous? Here are a couple of fun twists you can try. Don’t be afraid to experiment – that’s what cooking’s all about!

Spicy Pumpkin Pasta with Feta

Feeling a little fiery? Add a pinch of red pepper flakes to the sauce for a little kick. Or, if you’re *really* brave, drizzle a little chili oil on top before serving. Ooh, that’s gonna wake you up!

Pumpkin Pasta with Feta and Spinach

Want to sneak in some extra greens? Toss in a handful of fresh spinach during the last minute of cooking. It wilts down beautifully and adds a nice little boost of nutrients. Plus, the green looks gorgeous with the orange pumpkin and white feta!

Serving Suggestions for Pumpkin Pasta with Feta

So, you’ve got this amazing Pumpkin Pasta with Feta… now what? I love serving it with a simple side salad – something with a little vinaigrette to cut through the richness. Garlic bread is *always* a good idea (duh!), or maybe some roasted veggies like Brussels sprouts or butternut squash. Yum!

Storing and Reheating Your Pumpkin Pasta with Feta

Got leftovers? Lucky you! This Pumpkin Pasta with Feta keeps well in the fridge for up to 3 days. Just store it in an airtight container. When you’re ready to reheat, add a splash of milk or cream to keep it from drying out, and microwave it or heat it gently on the stovetop. Easy peasy!

Frequently Asked Questions About Pumpkin Pasta with Feta

Got questions about this Pumpkin Pasta with Feta? I bet you do! Don’t worry, I’ve got answers! Here are some of the most common questions I get asked about this recipe. Let’s get these cleared up, shall we?

Can I use canned pumpkin pie filling instead of pumpkin puree in this Pumpkin Pasta with Feta?

Okay, listen closely: NO! Absolutely NOT! Pumpkin pie filling has added sugar and spices that will completely throw off the flavor of this dish. You want *pure* pumpkin puree, just plain old pumpkin. Trust me on this one!

Can I make Pumpkin Pasta with Feta ahead of time?

You *can*, but I wouldn’t recommend it. Pasta is always best fresh, ya know? If you *must* make it ahead, the sauce can be made a day in advance and stored in the fridge. Then, just cook the pasta and toss it all together when you’re ready to serve. But honestly, it’s so quick to make fresh, that’s always my preference!

What kind of pasta is best for Pumpkin Pasta with Feta?

I personally love using penne or fusilli – those little ridges are amazing for grabbing all that creamy sauce! But really, you can use any pasta shape you like. Rotini, farfalle (bowties), even spaghetti would work. Just pick your favorite and go for it!

Nutritional Information for Pumpkin Pasta with Feta

Okay, so you’re curious about the nutrition, huh? Just a heads-up, this is an estimate, but here’s what you’re probably looking at per serving: Calories, Fat, Protein, Carbs, etc. – all the good stuff!

Enjoy Your Delicious Pumpkin Pasta with Feta!

Alright, you did it! You made amazing Pumpkin Pasta with Feta! Now, go dig in and enjoy every single bite! And hey, if you loved it (and I *know* you will!), leave a comment below and let me know! Don’t forget to rate the recipe and share it with your friends on social media so they can get in on the pumpkin-y goodness, too!