Pumpkin Feta Pasta

This Pumpkin Feta Pasta is a nourishing, creamy pasta full of flavor. Packed with vegetables, this savory pumpkin pasta is perfect for fall.

5 from 1 vote

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Course: Main Course, Pasta

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 294kcal

Author: Lindsey

Bring water to a boil, salt water, then prepare pasta according to package directions.
8 ounces pasta
Heat oil in a large skillet over medium-high heat. When oil is fragrant, add onion, kale, tomatoes, garlic, thyme, oregano, and crushed red chili pepper flakes. Saute 4-5 minutes, or until onions are starting to caramelize.
1 tablespoon olive oil, 1 yellow onion, 1 cup grape tomatoes, 2 cups kale, 3 clvoes garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon red chili pepper flakes
Add pumpkin and feta to the sauteed vegetables and stir.
1 can pumpkin, 1/2 cup crumbled feta cheese
When pasta is done, reserve 1.5-2 cups of the pasta cooking water, then drain pasta.
1.5-2 cups reserved pasta cooking water
Add the reserved pasta water to the pumpkin sauce, a 1/2 cup at a time. The sauce should be thin enough to coat the pasta evenly. If you forget to reserve cooking water, you can substitute vegetable broth or water. Turn off the heat.
Add the drained pasta to the sauce and gently stir to coat the pasta.
Serve, garnish with more feta (if desired), and enjoy!
more feta for garnish