Okay, hear me out before you make that face. Pumpkin in pasta sounds weird until you try it, and then suddenly it’s all you want to eat for the entire month of October (and November… and maybe December). This Pumpkin Feta Pasta is creamy, savory, slightly sweet, and has this gorgeous autumnal vibe that makes you want to light a candle and pretend you have your life together. The feta adds this salty, tangy punch that keeps it from being too sweet, and the sage? Chef’s kiss. It’s like fall decided to become dinner. I made this for a dinner party once and someone asked if I went to culinary school. I did not. I just followed a recipe and acted confident. That’s the secret to life, honestly.
Why You’ll Love This Recipe
Fall in a bowl. Cozy, comforting, and makes your kitchen smell like a pumpkin spice dream.
Secretly healthy. Pumpkin is packed with vitamins and you’re getting veggies without even trying.
Comes together fast. Like 30 minutes from start to face-stuffing.
Impressive but easy. Looks and tastes fancy, requires minimal actual skill.
Creamy without being heavy. The pumpkin makes it rich but not “I need a nap now” rich.
Vegetarian-friendly. No meat, all flavor. Even carnivores don’t miss it.
The Good Stuff You’ll Need
For the Pasta:
- 12 oz pasta (rigatoni, penne, or shells work great)
- Salt for pasta water
For the Sauce:
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely diced (or 1/4 cup diced onion)
- 1 cup pumpkin purée (NOT pumpkin pie filling, please)
- 1 cup heavy cream (or half-and-half if you want it lighter)
- 1/2 cup vegetable or chicken broth
- 1/2 cup crumbled feta cheese, plus more for topping
- 1/4 cup grated Parmesan cheese
- 1 tsp dried sage (or 1 tbsp fresh sage, chopped)
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
For the Crispy Sage (optional but SO worth it):
- 8–10 fresh sage leaves
- 2 tbsp butter
For Finishing:
- Extra feta crumbles
- Toasted pumpkin seeds (pepitas)
- Fresh cracked black pepper
- Drizzle of good olive oil
- More Parmesan because there’s no such thing as too much cheese
Let’s Do This
Step 1: Boil That Pasta
Bring a large pot of salted water to a boil. Like, really salt it — the water should taste like the ocean.
Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. This starchy water is your secret weapon for sauce consistency.
Step 2: Make Crispy Sage (If You’re Fancy)
While pasta cooks, melt 2 tbsp butter in a small pan over medium heat.
Add sage leaves and fry for 1–2 minutes until crispy. They’ll get darker and stop bubbling. Remove to a paper towel and set aside. They’ll crisp up more as they cool.
Save that sage-infused butter — we’re adding it to the pasta later because waste not, want not.
Step 3: Start the Sauce
In a large, deep skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil.
Add shallot and sauté for 2–3 minutes until softened and fragrant.
Add garlic and cook for another 30 seconds. Don’t let it burn or it gets bitter and sad.
Step 4: Pumpkin Power
Add the pumpkin purée to the pan and stir it around for about 1 minute. This helps develop the flavor and takes away any raw/canned taste.
Pour in the heavy cream and broth. Stir everything together until smooth and combined.
Add dried sage, nutmeg, cinnamon, salt, pepper, and red pepper flakes if using. Let it simmer gently for 3–4 minutes, stirring occasionally.
Step 5: Cheese It Up
Lower the heat to medium-low. Stir in the crumbled feta and Parmesan cheese.
Keep stirring until the cheese melts into the sauce. The feta won’t fully melt like other cheeses — it’ll create these little pockets of tangy goodness throughout the sauce.
Taste and adjust seasoning. Need more salt? More pepper? More spice? Do your thing.
Step 6: Combine and Conquer
Add the cooked pasta to the sauce and toss until every piece is coated in that creamy pumpkin goodness.
If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency. The sauce should coat the pasta nicely without being goopy or dry.
If you made crispy sage, pour that sage butter over the pasta now and toss again.
Step 7: Plate and Impress
Serve immediately in bowls or on plates.
Top with extra crumbled feta, crispy sage leaves, toasted pumpkin seeds, and a generous crack of black pepper.
Drizzle with a little olive oil and maybe a sprinkle more Parmesan if you’re feeling generous (you are).
Watch people’s faces when they take the first bite and realize pumpkin pasta is, in fact, a revelation.
Serving Suggestions
Serve with a simple arugula salad dressed with lemon and olive oil to cut through the richness.
Crusty bread for soaking up every last drop of sauce is non-negotiable.
Pair with a crisp white wine like Pinot Grigio or a light red like Pinot Noir.
Add some roasted Brussels sprouts or caramelized onions on the side for extra fall vibes.
Switch It Up
Add Protein: Toss in cooked Italian sausage, rotisserie chicken, or crispy bacon for meat-eaters.
Go Vegan: Use coconut cream instead of heavy cream, skip the cheese or use vegan alternatives, and sub olive oil for butter.
Roast Your Own Pumpkin: If you’re overachieving, roast fresh pumpkin chunks and blend them instead of using canned. More work, but incredibly fresh flavor.
Add Greens: Stir in a few handfuls of fresh spinach or kale right before serving for extra nutrients.
Make It Spicy: Add more red pepper flakes or a diced jalapeño to the shallot mixture.
Different Cheese: Try goat cheese instead of feta for a creamier, milder tang, or add some Gruyère for nutty richness.
Throw in Veggies: Roasted butternut squash, caramelized mushrooms, or sun-dried tomatoes all work beautifully here.
Make-Ahead Tips
The sauce can be made up to 2 days in advance and stored in an airtight container in the fridge. Reheat gently and add a splash of cream or broth to loosen it up.
Crispy sage leaves can be made a few hours ahead and kept at room temp on a paper towel.
Cooked pasta can be tossed with a tiny bit of olive oil and stored separately for 1 day, then reheated in the sauce.
Leftovers keep for 3–4 days in the fridge. Reheat on the stove with a splash of broth or cream — the microwave works but the stovetop is better for texture.
This one doesn’t freeze well because of the cream and cheese, so just make what you’ll eat or invite friends over.
Questions People Actually Ask
Q: Can I use pumpkin pie filling?
A: Absolutely not. That stuff has sugar and spices already added. You need plain pumpkin purée. Check the label — ingredients should just be “pumpkin.”
Q: What if I can’t find pumpkin purée?
A: Use butternut squash purée or even sweet potato purée. Similar vibes, slightly different but still delicious.
Q: Is this going to taste like a pumpkin pie?
A: Nope! The feta, garlic, and sage keep it firmly in savory territory. The pumpkin adds creaminess and subtle sweetness, not dessert vibes.
Q: Can I make this dairy-free?
A: Yep! Use coconut cream for the cream, olive oil instead of butter, and skip the cheese or use dairy-free alternatives. Add nutritional yeast for cheesy flavor.
Q: My sauce is too thick/thin. Help?
A: Too thick? Add more pasta water or broth, a little at a time. Too thin? Let it simmer a bit longer or add more cheese.
Q: Can I use dried sage only?
A: Totally. The crispy fried sage is a fancy garnish but not essential. Dried sage in the sauce gives you all the flavor you need.
Q: What pasta shape works best?
A: Anything with ridges or tubes that holds sauce well. Rigatoni, penne, shells, orecchiette, even farfalle. Skip angel hair or thin spaghetti — the sauce is too thick for them.
Pumpkin Feta Pasta
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
Okay, hear me out before you make that face. Pumpkin in pasta sounds weird until you try it, and then suddenly it’s all you want to eat for the entire month of October (and November… and maybe December). This Pumpkin Feta Pasta is creamy, savory, slightly sweet, and has this gorgeous autumnal vibe that makes you want to light a candle and pretend you have your life together. The feta adds this salty, tangy punch that keeps it from being too sweet, and the sage? Chef’s kiss. It’s like fall decided to become dinner. I made this for a dinner party once and someone asked if I went to culinary school. I did not. I just followed a recipe and acted confident. That’s the secret to life, honestly.
Ingredients
For the Pasta:
- 12 oz pasta (rigatoni, penne, or shells work great)
- Salt for pasta water
For the Sauce:
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 small shallot, finely diced (or 1/4 cup diced onion)
- 1 cup pumpkin purée (NOT pumpkin pie filling, please)
- 1 cup heavy cream (or half-and-half if you want it lighter)
- 1/2 cup vegetable or chicken broth
- 1/2 cup crumbled feta cheese, plus more for topping
- 1/4 cup grated Parmesan cheese
- 1 tsp dried sage (or 1 tbsp fresh sage, chopped)
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
For the Crispy Sage (optional but SO worth it):
- 8–10 fresh sage leaves
- 2 tbsp butter
For Finishing:
- Extra feta crumbles
- Toasted pumpkin seeds (pepitas)
- Fresh cracked black pepper
- Drizzle of good olive oil
- More Parmesan because there’s no such thing as too much cheese
Instructions
Bring a large pot of salted water to a boil. Like, really salt it — the water should taste like the ocean.
Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining. This starchy water is your secret weapon for sauce consistency.
While pasta cooks, melt 2 tbsp butter in a small pan over medium heat.
Add sage leaves and fry for 1–2 minutes until crispy. They’ll get darker and stop bubbling. Remove to a paper towel and set aside. They’ll crisp up more as they cool.
Save that sage-infused butter — we’re adding it to the pasta later because waste not, want not.
In a large, deep skillet over medium heat, melt 2 tbsp butter with 2 tbsp olive oil.
Add shallot and sauté for 2–3 minutes until softened and fragrant.
Add garlic and cook for another 30 seconds. Don’t let it burn or it gets bitter and sad.
Add the pumpkin purée to the pan and stir it around for about 1 minute. This helps develop the flavor and takes away any raw/canned taste.
Pour in the heavy cream and broth. Stir everything together until smooth and combined.
Add dried sage, nutmeg, cinnamon, salt, pepper, and red pepper flakes if using. Let it simmer gently for 3–4 minutes, stirring occasionally.
Lower the heat to medium-low. Stir in the crumbled feta and Parmesan cheese.
Keep stirring until the cheese melts into the sauce. The feta won’t fully melt like other cheeses — it’ll create these little pockets of tangy goodness throughout the sauce.
Taste and adjust seasoning. Need more salt? More pepper? More spice? Do your thing.
Add the cooked pasta to the sauce and toss until every piece is coated in that creamy pumpkin goodness.
If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency. The sauce should coat the pasta nicely without being goopy or dry.
If you made crispy sage, pour that sage butter over the pasta now and toss again.
Serve immediately in bowls or on plates.
Top with extra crumbled feta, crispy sage leaves, toasted pumpkin seeds, and a generous crack of black pepper.
Drizzle with a little olive oil and maybe a sprinkle more Parmesan if you’re feeling generous (you are).
Watch people’s faces when they take the first bite and realize pumpkin pasta is, in fact, a revelation.
Notes
Serve with a simple arugula salad dressed with lemon and olive oil to cut through the richness.
Crusty bread for soaking up every last drop of sauce is non-negotiable.
Pair with a crisp white wine like Pinot Grigio or a light red like Pinot Noir.
Add some roasted Brussels sprouts or caramelized onions on the side for extra fall vibes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~485 kcal
- Carbohydrates: ~54g
- Protein: ~14g
