In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped onion and sauté for about 5–7 minutes until softened.

Stir in 3 minced garlic cloves and 2–3 chopped fresh sage leaves. Cook for 1 minute until fragrant.

Add 1 cup of pumpkin puree, mixing well. Cook for 2–3 minutes until heated through.

Pour in 1 cup of heavy cream and add 0.5 cup of grated Parmesan cheese. Stir until smooth and allow to simmer for about 5 minutes.

Season with salt, freshly ground black pepper, and red pepper flakes. Simmer for an additional 10–15 minutes.

In a large pot, bring salted water to boil. Cook your pasta according to package instructions, about 8–10 minutes until al dente.

Before draining, reserve about 1 cup of pasta water. Drain the pasta in a colander.

Incorporate the drained pasta into the creamy pumpkin sauce, tossing gently to coat. Adjust consistency with reserved pasta water if needed.

Mix in half of the crumbled feta cheese, stirring to blend.

Melt 1 tablespoon of butter and drizzle over the pasta. Toss gently.

Plate the Pumpkin Feta Pasta and garnish with remaining feta cheese and toasted pumpkin seeds.