Ingredients
Scale
The key to this dish lies in selecting the right ingredients to keep everything bright and balanced. I always reach for fresh pumpkin puree—not the overly sweet canned kind if I can find it—because it gives the sauce a natural earthiness. For feta, I prefer a good-quality block rather than pre-crumbled for a fresher, creamier bite. And don’t underestimate the power of fresh herbs here; a sprinkle of sage or thyme really elevates the dish.
- 12 ounces pasta (penne, rigatoni, or farfalle work well)
- 1 cup pumpkin puree (fresh or high-quality canned)
- 1/2 cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream or full-fat coconut milk for a dairy-free option
- 2 tablespoons olive oil
- 1 teaspoon fresh sage or 1/2 teaspoon dried sage
- Salt and freshly ground black pepper, to taste
- Optional: pinch of nutmeg or smoked paprika for warmth
Instructions
- Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and sage, cooking for another minute until fragrant. Be careful not to let the garlic burn; it should smell sweet and aromatic.
- Add pumpkin puree to the skillet, stirring to combine. Let it warm through for 2-3 minutes, then pour in the heavy cream or coconut milk. Stir until the sauce is smooth and creamy.
- Season with salt, pepper, and a pinch of nutmeg or smoked paprika if using. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Toss the drained pasta into the sauce, ensuring every piece is coated evenly. Cook together for another minute to let the flavors marry.
- Remove from heat and sprinkle crumbled feta over the pasta. Give it a gentle toss—some feta will melt slightly, and some will stay in delightful little pockets of tangy goodness.
- Serve immediately with extra cracked black pepper and a drizzle of olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
