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–+ servings
Ranis

Creamy Pumpkin Pasta: A Delicious Fall Recipe Unveiled!

A creamy and delicious pumpkin pasta recipe perfect for fall.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
  3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 600mgFiber: 3gSugar: 5g

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.

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