Step-by-Step Instructions

• In a large skillet or Dutch oven, heat ¼ cup of olive oil over medium heat. Add the finely chopped onion and sauté until it becomes softened and translucent, about 5-7 minutes.
• Once the onions are ready, add the minced garlic and chopped fresh sage to the skillet. Cook for another minute until the garlic is fragrant.
• Pour in the pumpkin puree, stirring well to combine it with the onion, garlic, and sage mixture. Cook for about 2-3 minutes.
• Pour in the heavy cream into the pan, stirring to form a smooth and creamy sauce. Add the grated Parmesan cheese.
• Season the sauce with salt, freshly ground black pepper, and red pepper flakes if desired. Let the sauce simmer for 10-15 minutes.
• While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
• Before draining, reserve about ½ cup of the starchy pasta water. Then drain the pasta.
• Add the drained pasta to the skillet with the creamy pumpkin sauce. Toss to ensure each piece is evenly coated.
• If the sauce is too thick, add reserved pasta water until you reach your desired consistency.
• Gently stir in half of the crumbled feta cheese into the pasta and sauce mixture.
• Melt butter in a small saucepan and drizzle it over the pasta.
• Serve the Pumpkin Feta Pasta immediately, garnished with remaining feta cheese and toasted pumpkin seeds.