In a large skillet or Dutch oven, heat ¼ cup of olive oil over medium heat. Once shimmering, add a finely chopped small onion and sauté for about 5-7 minutes until softened and translucent.

Stir in 2 cloves of minced garlic and ¼ cup of chopped fresh sage. Cook for an additional minute, allowing the garlic and sage to release their fragrant essence.

Pour in a 15-ounce can of pumpkin puree, stirring well to combine it with the sautéed onion, garlic, and sage. Cook for 2-3 minutes.

Pour in ½ cup of heavy cream, stirring vigorously until the mixture becomes a smooth and luscious sauce. Then, add ¼ cup of grated Parmesan cheese, stirring continuously until it melts.

Season your sauce with salt, freshly ground black pepper, and ¼ teaspoon of red pepper flakes, if desired. Allow to simmer over low heat for about 10-15 minutes.

While your sauce simmers, bring a large pot of salted water to a boil. Add 1 pound of pasta and cook according to the package directions.

Before draining the pasta, reserve about ½ cup of the pasta water.

Add the drained pasta to the skillet with the creamy pumpkin feta sauce. Toss gently to coat.

Gently fold in half of the crumbled feta cheese into the pasta, allowing it to melt slightly.

Melt 2 tablespoons of butter in a small pan over low heat. Drizzle it over the pasta.

Serve your Pumpkin Feta Pasta immediately while it’s hot and creamy, garnished with the remaining crumbled feta cheese and toasted pumpkin seeds.