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Baked feta pasta took the internet by storm, captivating home cooks with its creamy texture, savory flavors, and simple preparation. This viral dish has become a weeknight staple, beloved for its ease and decadence. But as the seasons change, it's time to give this internet sensation a fall-inspired upgrade. Enter Baked Feta Pasta with Pumpkin and Sage, a cozy twist perfect for autumn lovers. This seasonal take on the classic feta pasta marries the creamy tang of baked feta with the sweet earthiness of roasted pumpkin and the aromatic, slightly peppery taste of sage.
Let’s dive into how to make this fall-flavored comfort food!
Ingredients You’ll Need:
1 block (8 oz) of feta cheese (choose full-fat for a creamier texture)
2 cups cubed pumpkin (you can use fresh or canned, but roasted fresh pumpkin works best)
10-12 fresh sage leaves
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
1/4 cup olive oil
10 oz cherry tomatoes
10 oz pasta (like rigatoni or penne)
Salt and pepper to taste
1 tablespoon balsamic vinegar
1/4 cup grated parmesan (optional, for extra creaminess)
Step-by-Step Instructions:
1. Preheat and Roast the Pumpkin
Preheat your oven to 400°F (200°C). Begin by preparing your pumpkin. Peel and cube the pumpkin into bite-sized pieces (if you’re using fresh pumpkin). Toss the cubes in a little olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes until tender and slightly caramelized. Roasting the pumpkin enhances its natural sweetness, adding a delightful contrast to the salty feta.
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. The aroma of the sage will start filling your kitchen, signaling the beginnings of fall in every bite. Finally, drizzle a tablespoon of balsamic vinegar over the tomatoes and feta to add a tangy richness that will balance 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. The baked feta should be golden and slightly melted, ready to be mashed into the sauce.
5. Cook the Pasta
While the feta bakes, cook your pasta in salted boiling water until al dente. Save about 1/2 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 using a fork, mash the feta into the roasted tomatoes to create a rich, creamy sauce. Add the roasted pumpkin to the dish and gently stir everything together. The pumpkin will add texture and sweetness, while the feta provides a creamy, tangy contrast. If the sauce feels too thick, gradually add the reserved pasta water to achieve your desired 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 you want an extra layer of creaminess, and garnish with a few more fresh sage leaves for a pop of green.
8. Serve and Enjoy
Serve your baked feta pasta warm, garnished with more sage and a sprinkle of parmesan. Pair it with a side of crusty bread to soak up any remaining sauce!
The combination of pumpkin and sage is a classic for a reason. Pumpkin, with its natural sweetness and velvety texture, provides the perfect complement to savory feta cheese. When roasted, the pumpkin's sugars caramelize, deepening the flavor and adding complexity to the dish. Sage, on the other hand, adds an earthy, aromatic note. Known for its slightly peppery, almost mint-like quality, sage elevates the pasta with a unique layer of flavor that screams fall.
Moreover, the contrast between the creamy feta and the hearty pumpkin creates a mouthfeel that’s both rich and satisfying, making this dish a truly indulgent experience. It’s the kind of recipe you crave on a cool autumn night when comfort food is the order of the day.
Tips for Customizing the Recipe:
Make It Vegan: Swap the feta for a plant-based cheese alternative and ensure your pasta is vegan-friendly. You can also replace the parmesan with nutritional yeast for that cheesy flavor.
Add Protein: While the dish is hearty enough on its own, you can add in roasted chickpeas, sautéed mushrooms, or even cooked lentils for an extra boost of protein.
Use Butternut Squash: If you don’t have pumpkin on hand, butternut squash is a fantastic substitute that will provide a similar texture and flavor.
Gluten-Free Option: Use gluten-free pasta to make this dish gluten-friendly without compromising on taste or texture.
Hosting a fall dinner party or holiday gathering? This baked feta pasta with pumpkin and sage is a showstopper that’s easy to prepare but feels impressive. You can prep the components ahead of time, roast the pumpkin, and bake the feta and tomatoes as your guests arrive, letting the aroma fill your kitchen. It pairs well with a crisp autumn salad or roasted Brussels sprouts for a complete meal.
For an extra touch of indulgence, serve this pasta with a drizzle of balsamic reduction or a sprinkle of toasted pine nuts for added crunch. A glass of dry white wine or sparkling water with a twist of lemon would make the perfect beverage pairing. And don't forget a warm, rustic bread on the side to soak up every bit of that creamy sauce!
The Baked Feta Pasta with a Fall Twist is bound to be the next viral recipe for a reason. It’s an easy, delicious, and visually stunning dish that perfectly captures the flavors of the season. With minimal prep and simple ingredients, it’s ideal for both a quick weeknight dinner and an autumnal gathering with friends and family. Pumpkin and sage bring the cozy warmth of fall to a dish everyone already loves, making it the ultimate comfort food for the colder months.
As the air turns crisp and the leaves change, this recipe is a must-try, offering the best of both worlds: simplicity and seasonal flair. Give it a try and watch your kitchen (and your social media feeds) light up with the joys of fall cooking!
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