Pumpkin & Sage Baked Feta Pasta: The Creamiest, Most Flavorful Fall Pasta Dish You’ll Ever Make

This Pumpkin & Sage Baked Feta Pasta is the ultimate fall comfort food. Combining creamy feta, sweet roasted pumpkin, and the earthy flavor of sage, this dish is a celebration of autumn in every bite. Whether you're making it for a cozy dinner at home or serving it up for a holiday meal, this baked feta pasta will impress your guests and warm your heart.

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Each forkful offers a delightful combination of sweet, tangy, and savory flavors. The roasted pumpkin adds a touch of caramelized sweetness, while the feta melts into a creamy, rich sauce. The sage brings everything together with its subtle earthy aroma, making this dish a true standout. Plus, it's easy to make and perfect for a chilly evening.

The Secret to a Perfect Pumpkin & Sage Baked Feta Pasta

The key to making this pasta dish truly special is in the quality of ingredients and the roasting process. Roasting the pumpkin brings out its natural sweetness and caramelizes the edges, creating a perfect contrast to the tangy feta. The fresh sage adds a wonderful herbaceous note that complements the creaminess of the cheese, while the cherry tomatoes provide a burst of freshness.

The History of Baked Feta Pasta and Why It's So Popular

Baked Feta Pasta gained massive popularity on social media as a quick and easy meal that delivers big flavor. The concept is simple: bake a block of feta with vegetables, mash it into a sauce, and toss it with pasta. This version brings a seasonal twist with the addition of roasted pumpkin and sage, capturing the flavors of fall in every bite. The combination of creamy cheese, roasted vegetables, and pasta makes this dish both comforting and satisfying.

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Nutritional Information (Per Serving, Based on 4 Servings):

• Calories: 600 kcal
• Protein: 20g
• Fat: 35g
• Carbohydrates: 50g
• Sugar: 10g
• Sodium: 850mg

Cooking Tips

For the best results, use fresh pumpkin if possible. Roasting the pumpkin enhances its natural sweetness and gives it a slightly caramelized texture that canned pumpkin can't replicate. Be sure to tear the sage leaves just before adding them to the dish for the freshest flavor.

If you prefer a spicier dish, don't hesitate to add more red pepper flakes for an extra kick. For an even creamier sauce, sprinkle in some grated parmesan as you mix everything together. To balance the flavors, taste the sauce before serving and adjust the salt and pepper as needed.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the pasta in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce if needed. This dish also reheats well in the microwave. Avoid reheating in the oven, as this may dry out the sauce.

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Pumpkin & Sage Baked Feta Pasta Recipe

Ingredients:

• 1 block (8 oz) of feta cheese (choose full-fat for a creamier texture)
• 2 cups cubed pumpkin (roasted fresh pumpkin works best)
• 10-12 fresh sage leaves
• 3 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes (optional, for a bit of heat)
• ¼ cup olive oil
• 10 oz cherry tomatoes
• 10 oz pasta (like rigatoni or penne)
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• ¼ cup grated parmesan (optional, for extra creaminess)

Instructions:

1. Preheat and Roast the Pumpkin
   Preheat your oven to 400°F (200°C). Peel and cube the pumpkin into bite-sized pieces if using fresh. Toss the pumpkin cubes in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
2. Prepare the Feta and Tomatoes
   While the pumpkin roasts, place the block of feta in the center of a baking dish. Surround it with cherry tomatoes and scatter minced garlic and crushed red pepper flakes over the top. Drizzle everything with olive oil and toss the tomatoes gently to coat.
3. Add the Sage and Balsamic Vinegar
   Tear fresh sage leaves and sprinkle them around the feta and tomatoes. Drizzle a tablespoon of balsamic vinegar over the tomatoes and feta to add a tangy richness that balances the sweetness of the pumpkin.
4. Bake the Feta
   Bake the feta and tomatoes in the oven (at the same 400°F) for 20-25 minutes until the feta has softened and the tomatoes are blistered and bursting.
5. Cook the Pasta
   While the feta bakes, cook your pasta in salted boiling water until al dente. Reserve about ½ cup of the pasta water before draining to help bind the sauce later.
6. Combine and Finish
   Remove the feta and tomatoes from the oven and mash the feta into the roasted tomatoes to create a creamy sauce. Add the roasted pumpkin to the dish and gently stir everything together. Gradually add the reserved pasta water to achieve your desired sauce consistency.
7. Toss the Pasta
   Add the cooked pasta to the dish and toss it in the sauce, making sure every piece is coated in the creamy feta and pumpkin mixture. Sprinkle with freshly grated parmesan if desired, and garnish with a few more fresh sage leaves for a pop of green.

This Pumpkin & Sage Baked Feta Pasta is the perfect fall dish, combining creamy, tangy feta with sweet roasted pumpkin and the earthy flavor of sage. It’s a simple yet elegant dish that will bring the taste of autumn to your dinner table.