Description
Pumpkin Pasta is a creamy, savory dish that combines the comforting flavors of fall with the richness of a velvety pumpkin sauce. Blended with garlic, Parmesan, and herbs, it’s the perfect balance of cozy and elegant — ideal for weeknight dinners or festive gatherings.
Ingredients
- 8 oz pasta (fettuccine, penne, or rigatoni)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 cup onion, finely chopped
- 1 cup pumpkin puree
- 1 cup heavy cream (or milk for a lighter version)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil
- 2 tbsp chopped fresh sage or parsley (for garnish)
Instructions
- Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, melt butter and olive oil over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for 30 seconds more.
- Stir in the pumpkin puree, heavy cream, nutmeg, salt, and pepper. Simmer gently for 3–4 minutes, stirring until smooth and creamy.
- Add Parmesan cheese and stir until melted and the sauce thickens slightly. If too thick, add a splash of reserved pasta water to loosen the sauce.
- Add the cooked pasta to the skillet and toss until well coated with the pumpkin sauce.
- Sprinkle with red pepper flakes if desired and garnish with chopped sage or parsley.
- Serve warm with extra Parmesan on top.
Notes
- For a dairy-free version, use coconut milk and nutritional yeast instead of cream and cheese.
- Top with crispy bacon or sautéed mushrooms for extra flavor.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of milk or water.
- Pair with garlic bread or roasted vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-American