Step-by-Step Instructions for Pumpkin Feta Pasta

• In a large skillet or Dutch oven, heat ¼ cup of olive oil over medium heat. Add the finely chopped onion and sauté for about 5–7 minutes until it's softened and translucent.
• Once the onion is ready, add 2 cloves of minced garlic and ¼ cup of chopped fresh sage to the skillet. Cook for an additional minute until fragrant.
• Pour in 1 (15-ounce) can of pumpkin puree and mix everything well in the skillet. Cook for 2–3 minutes, stirring continually.
• Next, pour in ½ cup of heavy cream and stir. Gradually add ¼ cup of grated Parmesan cheese, mixing until it’s melted and integrated into the sauce.
• Season your creamy mixture generously with salt, freshly ground black pepper, and optional ¼ teaspoon of red pepper flakes.
• Lower the heat and let the sauce simmer gently for about 10–15 minutes, stirring occasionally.
• While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 1 pound of pasta, cooking it according to package directions.
• Before draining, reserve about ½ cup of the pasta water. After reserving, drain the pasta.
• Add the drained pasta directly to the skillet with the pumpkin feta sauce. Toss vigorously to coat.
• If the sauce seems too thick, gently mix in a bit of the reserved pasta water.
• Carefully fold in half of the crumbled feta cheese into the pasta.
• Melt 2 tablespoons of butter in a small pan. Drizzle it over the pasta just before serving.
• Serve your creamy Pumpkin Feta Pasta immediately while hot, garnished with the remaining crumbled feta and toasted pumpkin seeds.