Pumpkin Feta Pasta Skillet

Nothing beats the comfort of creamy pasta with a punchy twist of feta and the subtle sweetness of pumpkin. This is the kind of bowl I crave when autumn rolls in but honestly I have made it year round because it is just so simple and rich. Whether you are feeding a family or just need a cozy dinner after a long day this pumpkin feta pasta is both quick and impressive.

Every time I serve this people rave about the creamy sauce and ask for seconds. The first time I made it a friend said she never realized pumpkin could taste so savory.

Ingredients

• Dried pasta: Any shape you love. I use shapes that catch sauce well like penne or rigatoni for better clinging.
• Canned pumpkin puree: Brings natural sweetness and a velvety texture. Make sure to grab pure pumpkin not pie filling.
• Feta cheese, crumbled: The salty punch here absolutely makes it. Look for sheep’s milk feta for bolder flavor.
• Heavy cream: Transforms the pumpkin into a luxurious sauce. You can swap for half and half but full cream gives the richest result.
• Parmesan cheese, grated: Backs up the feta with sharp umami. Freshly grated delivers best flavor.
• Fresh garlic, minced: Sharpens and balances the sweetness. Go fresh not jarred for real impact.
• Olive oil: For sautéing. Use a good everyday extra virgin.
• Fresh sage or dried sage: Earthy and aromatic. I go heavy on sage in the fall. Fresh is more vibrant but dried will work in a pinch.
• Red pepper flakes (optional): Adds subtle heat and keeps the dish from being too mellow.
• Fine salt and black pepper: Seasons everything to perfection. Taste and adjust at the end.
• Pumpkin seeds (pepitas) for topping: Add crunch and a pleasing toasty nutty note.
• Butter for finishing: Melts over the top to add extra richness and depth.
• Onion, finely chopped: Brings gentle sweetness and complexity. Look for a small yellow or white onion.
• Vegetable broth or pasta water for thinning the sauce as needed: If you need to stretch the sauce a little choose broth for flavor or pasta water for extra silkiness.

Instructions

Sauté the Aromatics:

Add olive oil to a large skillet and warm over medium heat. Cook the chopped onion gently, stirring until it is translucent and smells sweet. This usually takes at least five minutes. Patience builds the flavor base.

Infuse the Sage and Garlic:

Stir in the minced garlic and sage. Continue cooking only about a minute so you do not burn the garlic. Watch for a fragrant burst as the sage blooms.

Create the Pumpkin Base:

Spoon in all the pumpkin puree and stir thoroughly. Mix it into the onions, garlic, and sage, letting the mixture meld for two or three minutes.

Build the Creamy Sauce:

Pour in the heavy cream, stirring constantly. Then add Parmesan. Stir until the cheese is fully melted and you have a creamy homogeneous sauce.

Season and Simmer:

Add fine salt, black pepper, and red pepper flakes if you like a gentle heat. Turn the heat to low. Let the sauce simmer and relax for at least 10 to 15 minutes. If it thickens too much add a little pasta water or broth.

Cook the Pasta:

Meanwhile, boil water in a big pot. Season generously with salt. Cook your pasta to al dente as directed on the package. Gently reserve about half a cup of the pasta water before draining.

Combine Pasta and Sauce:

Toss your drained pasta directly into the skillet. Coat every piece with the velvety pumpkin feta sauce. Use reserved pasta water spoon by spoon to loosen if you want a silkier finish.

Add Feta and Finish:

Stir half of your crumbled feta into the hot pasta so it just begins to melt. Next, melt the butter in a small pan and drizzle it over the finished pasta for irresistible gloss.

Serve and Garnish:

Spoon into bowls while piping hot. Scatter with remaining crumbled feta and finish with toasted pumpkin seeds for crunch.

I am always amazed how tangy feta and creamy pumpkin balance each other. When I made this for my family last Thanksgiving even the pickiest eaters asked for the recipe and we now have it on repeat when cooler weather hits.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. To reheat add a splash of water or broth and warm gently on the stove or in the microwave. The sauce may thicken as it sits but it loosens right back up.

Ingredient Substitutions

If you are short on pumpkin try butternut squash puree or even homemade roasted squash. For a lighter version try Greek yogurt instead of heavy cream but add it off the heat to avoid curdling. Goat cheese works if you want something even tangier than feta.

Serving Suggestions

This pasta shines as a vegetarian main but also pairs well with simple sautéed greens or a citrusy salad. I sometimes top with crispy fried sage leaves or extra toasted nuts when I am feeling a little fancy.

Cultural and Seasonal Notes

Pumpkin and sage are classic partners in European fall cooking and feta brings the Mediterranean touch. This dish works beautifully for Thanksgiving or as a comfort meal anytime squash is in season. Swapping in different herbs like thyme or rosemary can create new seasonal variations.

Seasonal Adaptations

Use roasted butternut squash in place of pumpkin. Swap fresh basil for sage in spring. Add wilted spinach for extra greens.

Success Stories

Friends and family are always surprised how easy this comes together yet how luxurious each bite tastes. My niece begged for the recipe and now makes it at college for her roommates who never believed canned pumpkin could be this good.

Freezer Meal Conversion

Let the sauce cool entirely before freezing it on its own ideally in a freezer bag or container. Cook fresh pasta when you are ready to eat and reheat the sauce gently adding a splash of water or broth to loosen.

This dish is a crowd-pleaser packed with autumn comfort. Try it once and you will crave it on chilly nights all season long.

Common Recipe Questions

→ What type of pasta works best?

Short pasta shapes like penne, rigatoni, or fusilli are ideal for holding the creamy pumpkin feta sauce.

→ Can I use fresh pumpkin instead of canned?

Yes, simply roast and puree fresh pumpkin until smooth for a similar creamy texture and flavor.

→ How do I keep the sauce creamy?

Simmer the sauce gently and add reserved pasta water as needed to reach your desired consistency.

→ Is there a substitute for heavy cream?

Half-and-half or whole milk are good alternatives, though the result will be slightly less rich.

→ Can this be made ahead?

You can prepare the sauce in advance and cook the pasta fresh for best texture and flavor when serving.