Ingredients
With a few pantry staples and fresh ingredients, you’re just steps away from enjoying a cozy meal. Here’s what you’ll need:
- 12 ounces of your favorite pasta (penne or rigatoni work wonderfully)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 1/2 cup vegetable broth or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted pumpkin seeds for garnish (optional)
- Fresh parsley, chopped, for garnish (optional)
If you’re looking to make this dish vegetarian, simply use vegetable broth. For a vegan twist, substitute the heavy cream with coconut milk and use nutritional yeast instead of feta.
Instructions
Now, let’s dive into the heart of the matter—creating this flavorful dish. Just like those evenings spent with my abuela in the kitchen, I invite you to savor the process.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the pumpkin puree and vegetable broth. Let the mixture simmer gently for 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and add the heavy cream and sage. Stir well, then season with salt and pepper to taste.
- Combine the cooked pasta with the pumpkin sauce, ensuring each piece is thoroughly coated.
- Fold in the crumbled feta cheese, allowing it to melt slightly into the sauce.
- Serve immediately, garnished with toasted pumpkin seeds and fresh parsley if desired.
Growing up, I learned that tasting and adjusting as you cook is key. Don’t hesitate to tweak the seasonings to your liking!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International