Creamy Pumpkin Pasta
A cozy, velvety pasta dish that perfectly captures the warm flavors of autumn in every bite.
recipesbynani.comThere is something so comforting about a bowl of creamy pasta when the weather starts to turn cool. This pumpkin sauce is smooth and savory, making it a favorite for busy weeknights when you want a meal that feels a little bit special without much effort.
My secret tip is to reserve a splash of the starchy pasta water before draining your noodles. Adding it to the sauce helps everything cling to the pasta perfectly for that restaurant quality finish at home.
🧺 Ingredients
- 12 ounces penne or rigatoni pasta
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley for garnish
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the minced garlic to the skillet and cook for one minute until fragrant.
- 4
Stir in the pumpkin puree, heavy cream, and nutmeg. Simmer the sauce gently for about five minutes until it thickens slightly.
- 5
Stir in the parmesan cheese until melted and smooth, then season with salt and pepper.
- 6
Drain the pasta, reserving a little bit of the cooking water, and toss the noodles into the sauce.
- 7
Add a splash of the reserved water if the sauce seems too thick, then serve warm with a sprinkle of fresh parsley.
💡 Tips
This pasta tastes wonderful with a side of crusty bread to soak up the extra sauce. If you have leftovers, keep them in an airtight container in the fridge for up to two days and reheat with a tiny splash of water or milk to loosen the sauce.
Made this recipe? Let us know how it went.
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