Baked Feta Pasta with Pumpkin (Creamy, Cozy & Easy)

Name: Creamy Pumpkin Baked Feta Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 block 8 oz feta cheese; 1 small yellow onion or half a large onion (sliced); 1 large shallot (sliced); 4 garlic cloves (peeled); 1 tbsp fresh chopped sage; 1/2 tsp smoked paprika; 1/4 tsp ground nutmeg; 1/2 tsp red pepper flakes (optional for heat); 1/2 tsp salt (plus more to taste); 1/4 tsp black pepper; 1/4 cup olive oil; 1 cup pumpkin purée (not pumpkin pie filling); 8 oz pasta (rigatoni, fusilli, or shells work great); 1 cup pasta water; 1 tablespoon lemon juice; Optional: baby spinach or kale stirred in at the end

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Baked Feta Pasta gets a cozy fall twist in this recipe! Tangy feta bakes until soft and creamy, then blends with pumpkin purée, pasta water, and warm spices into a silky sauce that clings to every bite of pasta. Fresh sage and a touch of nutmeg make it the ultimate comfort food for chilly nights.

Think of it as the viral baked feta pasta you know and love — but dressed up for fall. It’s quick (just 20 minutes), creamy without heavy cream, and feels restaurant-worthy with minimal effort.

Pumpkin baked feta pasta in a white casserole dish.

Table of Contents

Just like my 2-Ingredient Pumpkin Bread, Pumpkin Pasta, Pumpkin Cornbread Muffins, and even a cozy Pumpkin Spice Hot Toddy, this baked feta pasta is another delicious way to bring more pumpkin flavors to your table.

Why You’ll Love This Recipe

Jordan Zelesnick in a white sweater serving food.

Perfect Balance of Flavors – The rich, salty feta pairs beautifully with the naturally sweet pumpkin for a cozy fall twist.
Ultra Creamy Without the Heavy Cream – Pumpkin puree gives the sauce its silky texture while keeping it light.
Endlessly Versatile – Toss in your favorite pasta shape, add spinach or kale, or top with toasted nuts for extra texture.

Recipe Highlights

Time: 20 minutes
Base: feta + pumpkin purée
Flavors: sage, nutmeg, lemon
Pasta shapes: rigatoni, penne, shells
Perfect for: weeknight dinner or fall entertaining

Jordan

Ingredients You’ll Need

Before we dive in, let’s talk about what makes this baked feta pasta recipe so special. The ingredients are simple and wholesome, but when roasted together, they transform into a creamy, cozy sauce that’s full of warm fall flavors. Here’s a quick look at the key players

Small bowls with uncooked pasta, spinach, pumpkin puree, feta cheese, olive oil and lemon juice.

Feta cheese – The star of the dish, bringing tangy, salty creaminess that melts into the sauce. Choose a block of feta over crumbles for the best texture.
Yellow onion – Adds sweetness and depth once roasted.
Garlic cloves – Roasting softens their bite, giving a sweet, savory base to the dish.
Fresh sage – Infuses earthy, cozy fall flavor that pairs perfectly with pumpkin. Rosemary or thyme can be swapped in if needed.
Smoked paprika – Adds warmth and a subtle smoky flavor that complements the creamy sauce.
Ground nutmeg – A hint of nutmeg highlights the pumpkin’s natural sweetness and gives a classic fall flavor.
Red pepper flakes – Bring a touch of heat; adjust to taste or leave out for a milder sauce.
Pumpkin purée – Creates the creamy base with a slightly sweet, earthy taste. Be sure to use pure pumpkin, not pumpkin pie filling.
Pasta – Short shapes like rigatoni, fusilli, or shells are perfect for catching all the creamy sauce.
Pasta water – The starchy liquid loosens the sauce and helps it cling to the pasta.
Lemon juice – Brightens up the richness of the sauce.
Spinach or kale – Stir in at the end for extra nutrition, color, and freshness.

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*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

How to Make Baked Feta Pasta with Pumpkin

Feta baked with onions, garlic and shallots.

Bake the feta with aromatics. The trick is to roast the feta in the middle of a dish surrounded by onions, garlic, and fresh sage. As it bakes, the cheese softens and the aromatics caramelize, building the base of the sauce.

Cook your pasta while the oven does the work. Choose a short, sturdy shape like rigatoni or shells — they hold onto creamy sauces better. Don’t forget to save some pasta water before draining; it’s the secret to a sauce that clings.

Blend the pumpkin sauce. Once the feta is hot and melty, everything goes into a blender with pumpkin purée, lemon juice, and a splash of pasta water. This creates the signature silky pumpkin-feta sauce. You can adjust the consistency by adding more pasta water.

Mixing pasta with the sauce in a baking dish.

Toss it all together. Return the sauce to your dish and stir in the pasta. The starch in the noodles and the tang of the feta marry with the sweet earthiness of pumpkin, making a sauce that tastes richer than it actually is. Note: You can skip the blender and stir everything together in the baking dish, but blending makes the sauce extra smooth and velvety.

Pumpkin baked feta pasta in a bowl with fresh sage.

Finish and serve. Garnish with extra sage leaves, a sprinkle of nutmeg, or a handful of crispy pancetta if you want to add texture.

Serving Pumpkin Pasta

Here are some of my favorite serving ideas for your pumpkin pasta:

Something to scoop up the sauce: Garlic bread or a soft focaccia is perfect for mopping up every bit of that creamy pumpkin-feta sauce.
A crisp salad for balance: I like to serve this with a simple green salad, especially one with a lemony vinaigrette, because the acidity cuts through the richness of the pasta.
Roasted vegetables: Brussels sprouts with bacon, roasted broccolini, or even more squash bring extra fall flavor and add texture to the meal. Roasting them in the oven at the same time as the feta is an easy way to multitask.
Protein add-ins: Grilled chicken or shrimp are both quick and easy to layer on top, while crispy bacon or pancetta adds a salty bite that contrasts beautifully with the pumpkin.
Fresh herbs to finish: A sprinkle of fresh sage, thyme, or parsley on each bowl makes the dish feel restaurant-ready.

A bowl of baked feta pasta topped with parmesan cheese and fresh sage.

Recipe FAQs

Can I use a different cheese instead of feta?

Yes! Goat cheese or Boursin can be swapped in for a slightly different tangy, creamy flavor.

Can I add protein to make it a full meal?

Definitely! Grilled or baked chicken, shrimp, or even chickpeas are great additions for extra protein.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, warm gently on the stove over low heat or in the microwave. Add a splash of pasta water, broth, or cream to loosen up the sauce and bring back its creamy texture.

What is baked feta pasta?

It’s the viral TikTok recipe where a block of feta cheese is baked with aromatics, then tossed with pasta to form a creamy, tangy sauce. This version adds pumpkin for extra creaminess and a cozy fall flavor.

What pasta is best for baked feta pasta?

Short shapes like rigatoni, penne, or shells are perfect because they catch the sauce in every bite.

More Fall Favorites To Try

If you love pumpkin pasta but want something heartier, try my Pumpkin Pasta with Bacon — it’s creamy, smoky, and just as quick.

If you tried this Air Fryer Panko Crusted Salmon or any other recipe on my blog please leave a 🌟 star rating and tell me how it went in the 📝 comments below. I love hearing from you!