Pumpkin Feta Pasta Skillet (Printable View)

Creamy pumpkin, tangy feta, and sage create a seasonal pasta finished with toasted pepitas for extra crunch.

# Ingredient List:

→ Pasta

01 - 1 pound dried pasta

→ Sauce

02 - 1 can (15 ounces) pumpkin puree
03 - 2 tablespoons butter
04 - 1/2 cup heavy cream
05 - 1/4 cup grated Parmesan cheese
06 - 2 cloves garlic, minced
07 - 1/4 cup olive oil
08 - 1/4 cup chopped fresh sage or 1 tablespoon dried sage
09 - 1/2 cup vegetable broth or reserved pasta water
10 - 1 small onion, finely chopped
11 - 1/4 teaspoon red pepper flakes, optional
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 4 ounces feta cheese, crumbled
14 - 1/4 cup toasted pumpkin seeds (pepitas)

# Preparation Steps:

01 - In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 to 7 minutes.
02 - Stir in the minced garlic and chopped fresh or dried sage. Cook for 1 minute, stirring constantly until aromatic and not browned.
03 - Pour in the pumpkin puree and blend thoroughly with the onion, garlic, and sage mixture. Cook for 2 to 3 minutes, stirring frequently.
04 - Stir in the heavy cream and grated Parmesan cheese, ensuring the sauce becomes smooth and the cheese fully melts.
05 - Season the sauce with salt, freshly ground black pepper, and red pepper flakes if desired. Lower the heat and let the sauce simmer gently for 10 to 15 minutes, stirring occasionally. If the sauce thickens too much, add splashes of vegetable broth or reserved pasta water to adjust consistency.
06 - Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente following package instructions. Reserve 1/2 cup pasta water before draining.
07 - Drain the cooked pasta and add it directly into the skillet containing the pumpkin sauce. Toss until all the pasta is evenly coated. Stir in reserved pasta water one tablespoon at a time if needed for desired sauce consistency.
08 - Gently fold in half the crumbled feta cheese. In a small pan, melt the butter and drizzle over the pasta for added richness.
09 - Serve hot, garnished with the remaining feta cheese and toasted pumpkin seeds (pepitas) on each portion.

# Supplementary Details:

01 - Reserve some pasta water before draining; it can be used to adjust the sauce texture.
02 - Fresh sage offers robust flavor, but dried sage is an acceptable substitute if fresh is unavailable.

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