Description
A comforting pasta dish with creamy pumpkin sauce and tangy feta, perfect for cozy evenings.
Ingredients
Scale
- 12 ounces pasta (penne or fettuccine)
- 1 can (15 ounces) pumpkin puree
- 1 cup crumbled feta cheese
- 2 minced garlic cloves
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 cup vegetable broth
- Salt, to taste
- Pepper, to taste
- Pinch of nutmeg
- Optional: grated Parmesan cheese for garnish
Instructions
- Boil a large pot of salted water. Add the pasta and cook until al dente. Reserve about a cup of pasta water, then drain.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the pumpkin puree and vegetable broth to the skillet. Stir well and let it simmer for a few minutes. Season with salt, pepper, and nutmeg to taste.
- Stir in the cooked pasta, coating every piece in the sauce. If the sauce is too thick, add reserved pasta water to achieve desired consistency.
- Crumble feta cheese into the pasta, ensuring it’s well distributed. Let it warm for a minute.
- Serve in bowls, optionally garnishing with grated Parmesan and additional feta.
Notes
Adjust seasonings to your taste. Freshly grated Parmesan enhances the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg