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Creamy Pumpkin Pasta

A comforting and delicious pasta dish coated in a velvety pumpkin cream sauce, perfect for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz pasta of choice Whole wheat or gluten-free options can be used.
  • 1 cup pumpkin puree
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1/2 cup grated Parmesan cheese Can substitute with non-dairy cheese for a vegan version.
  • 2 cloves garlic, minced
  • 1/2 tsp nutmeg
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Cooking the Pasta
  1. Boil a large pot of salted water. Once it reaches a rolling boil, add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
Preparing the Sauce
  1. In a large skillet, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
  2. Stir in the pumpkin puree and heavy cream. Reduce the heat and let it simmer gently, mixing well until everything is combined.
  3. Incorporate the grated Parmesan cheese, nutmeg, and adjust salt and pepper to taste.
Combining and Serving
  1. Add the drained pasta to the skillet, tossing to coat well. If the sauce is too thick, gradually add some reserved pasta water until desired consistency is achieved.
  2. Dish the creamy pumpkin pasta into bowls, garnish with fresh parsley, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat gently in a saucepan over low heat, adding a splash of cream or reserved pasta water if needed.