Description
A simple, cozy pasta dish featuring pumpkin puree and salty feta cheese.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 4 oz feta cheese, crumbled
- 1/2 tsp dried thyme
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- 12 oz pasta (like penne or rigatoni)
- Fresh parsley, chopped, for garnish
Instructions
- Cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in pumpkin puree, vegetable broth, thyme, and nutmeg. Bring to a simmer.
- Reduce heat to low. Stir in heavy cream and half of the crumbled feta cheese until the sauce is smooth. Season with salt and pepper.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, topped with the remaining feta cheese and fresh parsley.
Notes
- Use full-fat feta for the creamiest texture.
- For a richer flavor, roast a small butternut squash instead of using canned puree.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 60
- Fiber: 6
- Protein: 18
- Cholesterol: 60
Keywords: pumpkin pasta, feta pasta, creamy sauce, comfort food, vegetarian dinner