Description
A creamy and delicious pumpkin pasta recipe perfect for fall.
Ingredients
Scale
- 8 ounces pasta (such as fettuccine or penne)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned pumpkin puree
- 1 cup vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the pumpkin puree, vegetable broth, sage, thyme, salt, and black pepper to the skillet. Stir well and bring to a simmer. Cook for about 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce. Cook for an additional 2-3 minutes to heat through.
- Serve immediately, garnished with fresh parsley.
Notes
- For a protein boost, add cooked chicken, turkey, or sautéed mushrooms to the pasta before serving.
- Substitute the heavy cream with coconut milk for a dairy-free version while still keeping a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg