If you are looking for a comforting and delicious dish to welcome the cozy vibes of fall or simply enjoy a flavorful dinner, this Pumpkin Pasta with Feta and Parmesan Recipe is an absolute winner. The natural sweetness of roasted pumpkin blends effortlessly with the creamy tang of feta and the nutty sharpness of parmesan, creating a lush sauce that hugs every bite of pasta. It is an inviting, hearty meal that feels special yet is surprisingly simple to prepare, delivering warmth and satisfaction with each forkful.
Ingredients You’ll Need
Getting the right ingredients sets the foundation for this dish to shine. Each element plays a crucial role—from the tender roasted pumpkin adding vibrant sweetness and silky texture, to the salty depth of feta and parmesan cheeses layering in complexity and richness.
- 400 g pasta (such as penne or fusilli): Choose a pasta shape that holds sauce well for the best eating experience.
- 500 g pumpkin, peeled and diced into small cubes: Roasting the pumpkin intensifies its natural sweetness and softens it perfectly.
- 2 tablespoons olive oil: One for roasting and one for sautéing, giving a rich, smooth mouthfeel.
- 3 cloves garlic, minced: Adds aromatic depth and a subtle bite.
- 1 teaspoon dried thyme: Infuses the sauce with warm, herbaceous notes.
- Salt and pepper to taste: Essential seasonings to bring all flavors into balance.
- 200 g feta cheese, crumbled: Provides creamy tanginess and melt-in-the-mouth pockets in the sauce.
- 50 g parmesan cheese, grated: Offers sharp, nutty undertones that elevate the dish.
- 200 ml vegetable stock: Creates a luscious base for simmering the sauce.
- 100 ml cream or milk: Enriches and smooths the pumpkin sauce.
- A pinch of nutmeg: A subtle warmth that perfectly complements pumpkin.
- Fresh parsley or chives, chopped (for garnish): Adds freshness and a pop of vibrant green color.
How to Make Pumpkin Pasta with Feta and Parmesan Recipe
Step 1: Roast the Pumpkin
Start by preheating your oven to 200°C (392°F). Spread the diced pumpkin on a baking tray, drizzle with one tablespoon of olive oil, and sprinkle with salt and pepper. Roast for 20 to 25 minutes until the pumpkin becomes tender and its edges caramelize lightly, enhancing its natural sweetness and adding a lovely depth of flavor.
Step 2: Cook the Pasta
While the pumpkin roasts, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente—perfectly tender but still with a bite. Drain well and set aside to combine later with the sauce.
Step 3: Sauté the Garlic
In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for 1 to 2 minutes until it releases its fragrant aroma—but don’t let it brown, as you want that pure garlicky sweetness to shine through.
Step 4: Build the Sauce
Add the roasted pumpkin to the skillet along with the dried thyme, vegetable stock, and cream or milk. Stir everything together and let it gently simmer for about five minutes, allowing the flavors to meld and the sauce to slightly thicken.
Step 5: Season and Mash the Pumpkin
Season the sauce carefully with a pinch of nutmeg, salt, and pepper. Then, using a fork or potato masher, partially mash the pumpkin cubes—this creates a creamy yet textured sauce, with some chunks left intact to surprise your taste buds with a gentle bite.
Step 6: Combine with Pasta
Now it’s time to bring the components together. Add the cooked pasta to your skillet, stirring it well so each piece becomes luxuriously coated with the warm, velvety pumpkin sauce. The pasta acts as the perfect vehicle, soaking up every bit of that wonderful flavor.
Step 7: Add the Cheeses
Remove your skillet from the heat and fold in the crumbled feta and grated parmesan cheeses. Stir until they melt into the sauce, creating pockets of creamy indulgence and a rich, complex finish that feels both comforting and indulgent.
Step 8: Serve and Garnish
Serve this stunning pumpkin pasta piping hot, topped with freshly chopped parsley or chives for a delightful herbaceous aroma and a fresh burst of color that makes the dish even more inviting.
How to Serve Pumpkin Pasta with Feta and Parmesan Recipe
Garnishes
Sprinkle the pasta with extra crumbled feta or shaved parmesan for a cheesy finish, and a handful of toasted pumpkin seeds if you want to add a satisfying crunch. A drizzle of good quality olive oil or a splash of balsamic glaze can also elevate the flavors beautifully.
Side Dishes
This pumpkin pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to balance richness with brightness. Garlic bread or warm crusty bread on the side will help scoop up every last bit of the luscious sauce.
Creative Ways to Present
For a stunning dinner party, serve individual portions in shallow bowls and garnish each with a sprig of fresh rosemary or thyme. Alternatively, transfer the pasta to a large rustic serving dish and let everyone help themselves, fostering a cozy, family-style atmosphere.
Make Ahead and Storage
Storing Leftovers
Place any leftover pumpkin pasta with feta and parmesan in an airtight container and refrigerate for up to three days. The flavors will continue to meld, making leftovers just as delicious as the freshly made dish.
Freezing
While fresh is best, you can freeze this pasta. Use a freezer-friendly container and freeze for up to one month. Upon thawing, you may notice the texture softens slightly—the cheeses can separate a bit—but reheating gently will restore most of its creamy goodness.
Reheating
Reheat leftovers on low heat in a skillet or microwave, adding a splash of cream, milk, or vegetable stock to loosen the sauce and maintain its silky texture. Stir frequently to warm evenly without drying out the pasta.
FAQs
Can I use a different type of pumpkin for this recipe?
Absolutely! Sugar pumpkins or any smaller, sweet pumpkin varieties work well because they roast to tender, flavorful cubes. Avoid very large carving pumpkins as they tend to be watery and less sweet.
Is there a substitute for feta cheese?
If you’re not a fan of feta, goat cheese is a great alternative that brings a similar tang and creaminess. You could also use ricotta for a milder, creamier texture.
Can I make this recipe vegan?
Yes! Swap the cream for coconut milk or a plant-based cream, use vegan feta or omit it entirely, and choose a dairy-free parmesan substitute or nutritional yeast for that cheesy flavor.
How can I make the sauce thicker?
If you like a thicker sauce, simmer it a little longer before adding the pasta or mash more of the roasted pumpkin cubes to help thicken naturally without adding extra flour or starch.
What pasta shapes work best for this dish?
Short, ridged pasta shapes like penne, fusilli, or rigatoni are ideal since they catch and hold the sauce wonderfully, ensuring every bite is coated in that luscious pumpkin-cheese mixture.
Final Thoughts
Trust me when I say the Pumpkin Pasta with Feta and Parmesan Recipe is a gorgeous way to celebrate the flavors of the season or any time you crave a dish that’s both comforting and elegant. Its simple ingredients come together to form a rich, satisfying meal that feels truly special. Give this recipe a try—you may just have found your new fall favorite!
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Pumpkin Pasta with Feta and Parmesan Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 35m
- Total Time: 0h 50m
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: European
- Diet: Vegetarian
Description
A comforting and creamy pumpkin pasta featuring roasted pumpkin cubes simmered in a flavorful sauce of garlic, thyme, vegetable stock, and cream, finished with crumbled feta and parmesan cheeses for a rich and savory dish. Perfect for autumn meals, this recipe balances smooth creaminess with hearty textures and a hint of fresh herbs.
Ingredients
Dry Ingredients
- 400 g pasta (such as penne or fusilli)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- A pinch of nutmeg
Produce
- 500 g pumpkin, peeled and diced into small cubes
- 3 cloves garlic, minced
- Fresh parsley or chives, chopped (for garnish)
Dairy
- 200 g feta cheese, crumbled
- 50 g parmesan cheese, grated
- 100 ml cream or milk
Other
- 2 tablespoons olive oil
- 200 ml vegetable stock
Instructions
- Roast the Pumpkin: Preheat your oven to 200°C (392°F). Place the diced pumpkin on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes until the pumpkin is tender and has developed a light caramelized color.
- Cook the Pasta: While the pumpkin roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Garlic: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Combine Pumpkin and Sauce: Add the roasted pumpkin cubes to the skillet along with dried thyme, vegetable stock, and cream. Stir to combine and simmer gently for about 5 minutes, allowing the flavors to meld.
- Season and Mash: Season the sauce with nutmeg, salt, and pepper to taste. Using a fork or potato masher, partially mash some of the pumpkin cubes, leaving others intact for texture.
- Mix in Pasta: Add the cooked pasta to the skillet and stir thoroughly to coat the pasta evenly with the pumpkin sauce.
- Add Cheeses: Remove the skillet from heat and stir in crumbled feta and grated parmesan. Mix until cheeses melt smoothly into the sauce.
- Garnish and Serve: Serve the pumpkin pasta hot, garnished with freshly chopped parsley or chives for a fresh, vibrant finish.
Notes
- You can substitute cream with milk or a non-dairy alternative for a lighter or vegan version, adjusting seasoning as needed.
- Use fresh herbs like sage or rosemary instead of thyme for variation.
- For extra texture, sprinkle toasted pine nuts on top before serving.
- This dish pairs well with a crisp green salad and crusty bread.
- Ensure pasta is cooked al dente to maintain texture when combined with sauce.
