Creamy Pumpkin Pasta
This luxurious pumpkin pasta transforms an underutilized autumn staple into a velvety dinner that balances earthy sweetness with savory depth. Perfect for crisp fall evenings when comfort food calls, this recipe comes together easily while delivering restaurant-quality flavor.
Equipment
- Large Skillet
- Large Pot
Ingredients
- 1 pound pasta fettuccine or pappardelle work beautifully
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 cup pumpkin puree fresh or canned
- 1 cup vegetable broth
- 3/4 cup heavy cream
- 1/4 cup Parmesan cheese grated, plus extra for serving
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon nutmeg freshly grated
- 1/2 teaspoon dried thyme
- salt and freshly ground black pepper to taste
- 1/4 cup pine nuts toasted (optional)
- fresh sage leaves for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil for your pasta. While waiting, measure out all ingredients to create an efficient cooking flow.
- Heat olive oil in a large, deep skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant but not browned.
- Add pumpkin puree to the skillet, stirring to combine with the aromatics. Pour in vegetable broth gradually while stirring continuously to prevent lumps.
- Add pasta to the boiling water and cook until al dente, typically 1-2 minutes less than package instructions suggest. Reserve 1 cup of pasta water before draining.
- Reduce heat to low and whisk the heavy cream into your pumpkin mixture. Add grated Parmesan, chopped sage, nutmeg, and thyme. Season with salt and freshly ground black pepper to taste. Allow the sauce to simmer gently for 2-3 minutes until it begins to thicken slightly.
- Add the drained pasta directly to the sauce, tossing gently to coat each strand. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency. Garnish with toasted pine nuts, fresh sage leaves, and additional Parmesan before serving immediately.
Notes
Substitutions:
- Dairy-free? Replace heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan
- No pumpkin puree? Butternut squash puree creates an equally velvety sauce
- Gluten concerns? Any gluten-free pasta works perfectly with this sauce
- Missing sage? Rosemary or thyme make excellent aromatic alternatives
- Store leftovers in an airtight container for up to 3 days
- Add 1-2 tablespoons of milk or broth when reheating to restore creamy consistency
- Prepare the sauce up to 2 days ahead and store separately from pasta for quick weeknight assembly
Nutrition
Calories: 520kcalCarbohydrates: 62gProtein: 14gFat: 25gFiber: 5gSugar: 7g
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