Pumpkin Pasta Feta — Easy Sautéed Recipe

Pumpkin pasta feta has a way of warming up any fall evening, especially when you stumble through your kitchen, arms full of groceries and dreams of a comforting dinner. First, that cozy mix of creamy pumpkin and tangy feta makes my heart flutter every time the weather hints at sweater season. Honestly, this dish is my secret weapon when I want to feel like I’ve made something special—without risking a kitchen disaster (although, let’s be real, I’ve scorched a few onions in my time).

Also, I love how pumpkin pasta feta just screams fall dinner recipes veggies , but it’s totally fuss-free. So, if you’ve ever found yourself staring at a can of pumpkin and wondering if it could ever be more than pie, you’re in the right place. Finally, this recipe is forgiving, quick, and the kind of thing you’ll want to make on repeat, especially if you crave healthy dinner recipes for fall but need something a little indulgent too.

My Kitchen Story

Then, let me tell you, this pumpkin pasta feta journey started on a rainy Wednesday when my dinner plans had vanished along with my motivation. I was staring at my pantry, juggling a can of pumpkin puree in one hand and a box of rigatoni in the other, while my toddler decided the floor was the best place for a parmesan cheese shower. However, that’s when inspiration struck. Why not whip up a sauce right on the stovetop? I’d seen a sauteed creamy pumpkin pasta recipe for easy weeknight dinner and figured, how hard could it be?

First, I got the olive oil sizzling and tossed in onions, only to realize halfway through that I’d forgotten to chop the garlic. Oops! But honestly, that’s the beauty of this dish—little slip-ups don’t ruin the magic. So, you can keep things casual and still end up with a meal worthy of fall easy recipes dinners , or even a proud spot at your next pumpkin entrees showcase. Also, I love that it fits right in with fall vegetarian dinner recipes and doubles as one of those rare pumpkin potluck recipes you actually want to bring.

What Makes It Stand Out

Next, there’s something magical about letting the pumpkin puree bubble away with fresh sage and a splash of cream in a big skillet. The sauce turns silky, and the feta melts into little pockets of tang that surprise you in every bite. Also, I sometimes sneak in a sprinkle of red pepper flakes for a hint of heat, but if you’re feeling nostalgic for Italian fall recipes , a little extra Parmesan totally works too.

Finally, if you’re craving even more kitchen adventures, check out this boiled pumpkin gnocchi recipe with easy homemade dough and savory sauce for a twist. But for me, this pumpkin pasta feta recipe will always be the one that rescued my weeknight chaos and made me look like I had it all together—even if my kitchen told a different story.

What You’ll Need

Handy Kitchen Helpers

First, you’ll want to grab a large skillet or Dutch oven for this pumpkin pasta feta dish. The stovetop method keeps things cozy and classic, which always reminds me of those easy creamy roasted pumpkin and sweet potato soup recipe for cozy nights I love making when the weather cools. Because we simmer the sauce gently, a heavy-bottomed pan helps prevent any scorching, especially when you’re working with creamy ingredients and cheese.

While you can use any sturdy wooden spoon for stirring, I’ve found a silicone spatula makes scraping the sides a breeze—no sauce left behind! If you’re thinking about switching things up for your next baked caramelized onion and roasted pumpkin phyllo tart with gorgonzola and sage, remember that oven baking changes how the flavors meld and which utensils you’ll need. Also, don’t forget to check out nutrition guidance for balanced meals—that way, you can feel good about serving this up for Healthy Dinner Recipes For Fall or even Pumpkin Potluck Recipes at your next get-together. A trusty colander for draining pasta and a small pan for melting butter round out your essentials. Sometimes, it’s the simple tools that make these Fall Dinner Recipes Veggies moments shine.

Step-by-step method for a Stir-Fried / Sautéed recipe

Step 1

First, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 to 7 minutes. This step builds a flavorful base for your pumpkin pasta feta sauce.

Step 2

Then, stir in the minced garlic and chopped fresh sage, cooking for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter and overpower the sauce.

Step 3

Next, add the pumpkin puree to the skillet and mix well with the onion, garlic, and sage. Cook for 2 to 3 minutes, stirring occasionally to blend the flavors. Pour in the heavy cream and stir until the sauce becomes smooth and creamy. Add the grated Parmesan cheese and continue stirring until it melts completely. Season the sauce with salt, freshly ground black pepper, and optional red pepper flakes. Lower the heat and gently simmer the sauce for 10 to 15 minutes, stirring occasionally. If it thickens too much, loosen it with a splash of vegetable broth or reserved pasta water.

Step 4

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and add it to the skillet with the pumpkin feta sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until you reach your preferred consistency. Gently fold in half of the crumbled feta cheese.

Step 5

Finally, melt the butter in a small pan and drizzle it over the pasta for extra richness. Serve the pumpkin pasta feta immediately while hot and creamy, garnished with the remaining feta cheese and toasted pumpkin seeds for a delightful crunch.

Tips and tricks to make this Stir-Fried / Sautéed recipe shine

To make your pumpkin pasta feta dish truly special, always use fresh sage when possible; its earthy aroma complements the creamy pumpkin sauce beautifully. Also, don’t skip reserving pasta water — it helps adjust the sauce texture perfectly. For a cozy fall meal, pair this recipe with other comforting dishes like Easy baked pumpkin protein muffins gluten free dairy free healthy snack or Easy baked pumpkin scones recipe cozy and quick fall favorite. These additions round out your meal with seasonal flavors and keep things interesting. Remember, this pumpkin pasta feta recipe fits perfectly within Healthy Fall Pasta Recipes and Pumpkin Entrees categories, making it a wonderful choice for your next fall dinner.

What to serve with this Stir-Fried / Sautéed recipe

This pumpkin pasta feta dish pairs wonderfully with fresh, crisp salads or a side of roasted seasonal veggies. Also, you might want to try some warm, soft rolls or garlic bread to complement the creamy texture. For a sweet finish, consider checking out our Easy baked pumpkin spice cinnamon rolls recipe for a cozy fall treat or the Easy baked pumpkin bars with creamy cream cheese frosting recipe—both perfect for a fall-inspired meal.

How to store and reheat

Since this recipe uses a stir-fried/sautéed method, the flavors meld quickly but keep their freshness. Store leftovers in an airtight container in the fridge for up to three days. When reheating, gently warm the pasta in a skillet over medium heat to maintain the creamy texture without drying it out. Avoid microwaving directly as it can sometimes make the feta crumbly and the pumpkin less vibrant.

FAQ

Can I make this pumpkin pasta feta recipe vegan?

Yes, you can substitute the feta with a plant-based cheese alternative or nutritional yeast for a similar tangy flavor.

What type of pasta works best for this dish?

Short pasta like penne, rigatoni, or farfalle hold the sauce well and complement the texture of the pumpkin and feta.

Is this recipe suitable for a fall vegetarian dinner?

Absolutely! This dish is a fantastic option for a fall vegetarian dinner recipe, packed with seasonal flavors and healthy ingredients.

Can I prepare this recipe ahead of time?

Yes, you can prepare the pumpkin mixture in advance and toss it with freshly cooked pasta just before serving to keep it fresh.

What are some good drink pairings?

Consider herbal teas or sparkling water with a splash of citrus to keep the meal light and refreshing.

Pumpkin Pasta Feta

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• Author: July
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

Description

A creamy pumpkin pasta infused with garlic, sage, and crumbled feta cheese, topped with toasted pumpkin seeds for a crunchy finish. This cozy dish combines smooth pumpkin sauce with hearty pasta for a comforting vegetarian meal.

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Ingredients

Scale 1x2x3x

1 pound pasta (penne, rigatoni, or your preferred shape)
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
4 ounces feta cheese, crumbled
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup chopped fresh sage (or 1 tablespoon dried sage)
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1/4 cup toasted pumpkin seeds (pepitas), for garnish
2 tablespoons butter
1 small onion, finely chopped
1/2 cup vegetable broth or reserved pasta water

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Instructions

1. Heat olive oil over medium heat in a large skillet or Dutch oven. Add finely chopped onion and cook until soft and translucent, about 5 to 7 minutes.
2. Stir in minced garlic and chopped fresh sage; cook for 1 minute until fragrant.
3. Add pumpkin puree and mix well; cook for 2 to 3 minutes, stirring occasionally.
4. Pour in heavy cream; stir to create a smooth sauce.
5. Add grated Parmesan cheese; continue stirring until melted and combined.
6. Season with salt, freshly ground black pepper, and red pepper flakes if using.
7. Lower heat and simmer sauce gently for 10 to 15 minutes, stirring occasionally. Add vegetable broth or reserved pasta water if sauce thickens too much.
8. Meanwhile, bring salted water to a boil and cook pasta according to package instructions until al dente.
9. Reserve 1/2 cup pasta cooking water before draining.
10. Drain pasta and add to skillet with pumpkin feta sauce; toss to coat evenly.
11. Adjust sauce consistency with reserved pasta water, one tablespoon at a time, if needed.
12. Gently fold in half of the crumbled feta cheese.
13. Melt butter in a small pan and drizzle over pasta for extra richness.
14. Serve immediately, garnished with remaining feta cheese and toasted pumpkin seeds.

Notes

Use vegetable broth as a lighter alternative to pasta water.
Fresh sage can be substituted with dried sage if unavailable.
Store leftovers covered in the refrigerator for up to 3 days.
Reheat gently to avoid curdling the sauce.
Add red pepper flakes gradually to control heat level.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Sautéing, Simmering, Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 4 g
• Sodium: 370 mg
• Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Carbohydrates: 56 g
• Fiber: 5 g
• Protein: 17 g
• Cholesterol: 50 mg

Thanks for spending time in the kitchen with me today! This pumpkin pasta feta recipe is one of those cozy fall dishes that feels like a warm hug. If you’re looking for more comforting fall flavors, don’t miss our Easy baked pumpkin spice cinnamon rolls recipe for a cozy fall treat and the Easy baked pumpkin bars with creamy cream cheese frosting recipe. Also, if you enjoy simple cooking methods, our Stir-Fried / Sautéed board is a great place to find quick, tasty meals. For more ideas and inspiration, be sure to follow us on Pinterest.