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Trend Feta Pumpkin Pasta

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz 340 g short pasta (penne, rigatoni, or rotini)
  • Salt for boiling water
For the Pumpkin Feta Sauce
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 small onion finely diced
  • 1 cup pumpkin purée not pumpkin pie filling
  • ½ cup crumbled feta cheese
  • ½ cup vegetable or chicken broth
  • ½ cup heavy cream or whole milk
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • ¼ tsp ground nutmeg
  • Salt and black pepper to taste
Optional Add-ins & Garnishes
  • 1 cup baby spinach or kale
  • ¼ cup toasted pumpkin seeds
  • Extra feta for topping
  • Fresh parsley or basil
  • Red pepper flakes for heat

Equipment

  • Large pot
  • Colander
  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Whisk
  • Knife and cutting board

Method
 

1. Cook the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package directions until al dente.
  3. Drain, reserving ½ cup of the pasta water. Set aside.
2. Build the Base of the Sauce
  1. Warm olive oil in a large skillet over medium heat.
  2. Add the onion and sauté for 3–4 minutes until soft and translucent.
  3. Stir in the garlic and cook another 30 seconds until fragrant.
3. Add the Pumpkin and Spices
  1. Whisk in the pumpkin purée, smoked paprika, thyme, and nutmeg.
  2. Pour in the broth and stir until the mixture becomes smooth and slightly loosened.
4. Melt the Feta and Create the Creamy Sauce
  1. Add crumbled feta and stir until it begins to melt into the pumpkin mixture.
  2. Pour in the cream or milk and whisk until creamy and cohesive.
  3. Taste and season with salt and pepper.
  4. If the sauce is too thick, add reserved pasta water a splash at a time.
5. Combine and Serve
  1. Add the cooked pasta to the skillet and toss thoroughly to coat.
  2. Stir in spinach or kale if using, letting it wilt in the warm sauce.
  3. Serve hot, topped with extra feta, pumpkin seeds, herbs, or red pepper flakes.

Notes

Tips

  • Use high-quality feta—it melts more smoothly and adds richer flavor.
  • Don’t skip the nutmeg; just a pinch enhances the pumpkin’s natural sweetness.
  • Pasta water is your secret weapon for thinning and glossing the sauce.
  • Try roasted pumpkin instead of canned for a more rustic, homemade taste.
Add sautéed chicken or crispy bacon if you want extra protein.