Creamy Pumpkin Feta Protein Pasta

Total Time: About 25 Minutes | Makes About 7 Servings

This creamy pumpkin feta pasta is a nourishing twist on a comfort-food classic — rich in protein, fiber, and flavor. The chickpea pasta adds plant-based protein, while pumpkin delivers vitamin A and antioxidants for immune support. A touch of feta and Parmesan provides creamy texture and satisfying flavor. A nutrient-dense upgrade to your favorite fall pasta dish.

Ingredients

• 1 box (about 7 servings) Banza Protein Chickpea Pasta (Cavatappi recommended)

• 1 (15 oz) can pure pumpkin purée

• 4 oz feta cheese, crumbled

• ¼ cup heavy cream

• ¼ cup grated Parmesan cheese

• ¼ cup olive oil

• 1 small onion, finely chopped

• ¼ cup vegetable broth (optional)

• Lemon pepper seasoning, to taste

• Salt and black pepper, to taste

• ¼ tsp red pepper flakes (optional)

Instructions

1. Prepare the Banza pasta according to package directions. Drain, let cool slightly, and set aside.

2. Sauté the Onion: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5–7 minutes, until softened.

3. Stir in the pumpkin purée and cook for 2–3 minutes.

4. Add heavy cream and Parmesan cheese. Stir until the mixture becomes smooth and creamy.

5. Add lemon pepper, salt, black pepper, and red pepper flakes (if using). Start with less lemon pepper and adjust to taste.

6. If the sauce is too thick, stir in a splash of vegetable broth until it reaches your preferred consistency.

7. Add the cooked pasta to the skillet and toss until evenly coated. Stir in the crumbled feta.

8. Serve warm and enjoy!