Can I make Pumpkin Feta Pasta ahead of time?

Yes! The sauce can be made up to 2 days ahead and stored in the fridge. Just reheat and toss with fresh pasta when ready.

Can I use fresh pumpkin instead of canned?

Absolutely—just roast and puree it first. But canned pumpkin is the faster (and equally delicious) route.

What pasta shape works best?

Short pastas like penne or rigatoni hold the sauce well, but honestly, any pasta works. Use what’s in your pantry!

Can I make this vegetarian?

It already is! For vegan, swap the cream for coconut milk and use a dairy-free feta substitute.

Pumpkin Feta Pasta: 5 Cozy Fall Flavors You’ll Crave

Name: Pumpkin Feta Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound pasta (penne, rigatoni, or your favorite 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 (optional, for richness); 1 small onion, finely chopped; 1/2 cup vegetable broth or reserved pasta water

Description

This Pumpkin Feta Pasta is creamy, cozy, and packed with fall flavors. Sweet pumpkin blends with tangy feta, Parmesan, and fresh sage for a comforting dinner in just 30 minutes. Perfect for busy weeknights or an elegant seasonal meal.

Ingredients

Scale

1 pound pasta (penne, rigatoni, or your favorite 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 (optional, for richness)
1 small onion, finely chopped
1/2 cup vegetable broth or reserved pasta water

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Instructions

Heat olive oil in a large skillet over medium heat. Add onion and sauté 5–7 minutes until soft and lightly golden.
Stir in garlic and sage, cooking for 1 minute until fragrant.
Add pumpkin puree and cook for 2–3 minutes to deepen the flavor.
Pour in heavy cream and Parmesan, stirring until creamy and smooth.
Season with salt, pepper, and red pepper flakes. Simmer on low for 10–15 minutes, adding broth or pasta water if needed to thin.
Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
Toss pasta with the sauce. Stir in half of the feta cheese, leaving chunks for texture.
Optional: drizzle melted butter over pasta for extra richness.
Garnish with remaining feta, toasted pumpkin seeds, and fresh sage. Serve hot.

Notes

Use whole wheat or gluten-free pasta if preferred.
Swap heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
Add grilled chicken, roasted veggies, or crispy bacon for extra protein.
Store leftovers in the fridge for up to 3 days; reheat gently with a splash of milk or broth.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American, Italian-inspired

Nutrition

Serving Size: 1 Serving
Calories: 480 kcal
Sugar: 5 g
Sodium: 520 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 40 mg